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Episode 2: Salad Days
(Mixed Salad and Vinaigrette)

Ingredients

Freshly washed leafy greens (Romaine, Boston, Green Leaf, Red Leaf, Radicchio, Endive, Arugula)
Freshly chopped or sliced vegetables (Tomatoes, Celery, Cucumber, Fennel Bulb, Bell Peppers, Red or White Onion, Scallions, Avocado, etc ...)

Dissolve salt in vinegar. Add pepper and oil. Stir vigorously.
Tear salad leaves into bite-size pieces, place in a salad bowl, along with chopped vegetables. Add vinaigrette, toss and serve immediately.

Figure out your own preference in terms of ratio between vinegar and oil (some vinegars are more acidic than others), but always use vinaigrette sparingly as to not overpower the salad.
Don't skimp on the salt: You are not seasoning the vinaigrette per se; the dressing needs to hold enough salt for a whole bowl of salad.
The so-called Main Course Salad is just a way of serving two courses in one bowl. As a principle, a salad is a light side dish of raw leafy greens and vegetables to counterbalance a cooked meal. It should preferably be eaten after, not before your main course.
Do not ruin your salad by using third-grade ingredients such as vegetable oil or distilled white vinegar for your dressing.
Don’t waste your money on expensive flavored oils and vinegars. Stick to excellent primary ingredients such as good-quality wine vinegar and Extra Virgin Olive oil.
Lettuce leaves should be slightly wet to help dispersing the rather concentrated vinaigrette. Sprinkle drops of cold water over them to freshen them up if needed.
Recommended additional seasonings for the dressing include freshly grated garlic; sugar or honey; freshly chopped fine herbs such as parsley, basil, tarragon, and chives. Don’t use dried herbs.

French Mustard Vinaigrette: Stir a bit of French Dijon mustard into the seasoned vinegar until smooth. Slowly add the olive oil while stirring vigorously to get a thick, emulsified dressing. Add finely chopped shallots.
Asian dressing: Use rice vinegar and sesame oil. Sweeten with honey and add chopped scallions and/or freshly grated ginger.
Northern European Dressing: Use lemon juice instead of vinegar, and cream or yogurt instead of oil. Add mustard, sugar, and chopped dill.
Apple vinaigrette: Use apple vinegar and walnut oil. Add chopped apple and walnuts to the salad.
Caesar Salad: Wait for the Foodcommander’s version in an upcoming episode.