Use a pre-washed bag of lettuce or, if starting with a head of lettuce, make sure the leaves are rinsed and dried. Place the lettuce in a large bowl.
If using the white part of the green onions, rinse and dry the green onions, snip off the root end and slice the white part of the onion thinly. Add the white onion slices to your salad.
If you are using the 9 ounces of lettuce called for, you can just add the dressing ingredients one at a time to the salad and toss with two spoons to mix well.
If you would rather make the dressing separately, add the dressing ingredients to a small bowl or container and whisk to combine. (If you have a lid on the container, you can shake it up to mix it.) Pour the mixed dressing onto the lettuce and toss well with two spoons. (Use less dressing if you have less than 9 ounces of lettuce.)
Serve immediately and finish leftovers within an hour or so. Leftover salad will get soggy, but keep it refrigerated if saving it and eat it within a day or so.
Notes
This recipe flips the standard ratio of oil to vinegar in a vinaigrette. We are using nearly a 3:1 ratio of vinegar to oil on purpose. Recipe Tips
This recipe includes the exact amount of dressing needed for nine ounces of lettuce. If you decide to make the vinaigrette separately to use with a smaller amount of lettuce, only use enough dressing to gently coat the leaves, or the vinegar will be overpowering.
If you're making a different quantity of salad and realize you poured in too much dressing, add extra lettuce and toss to combine. Taste again to see if more lettuce is needed to balance it out.
Storing Leftover Oil & Vinegar DressingIf you want to make extra dressing and store it separately, it will keep well in a covered container at room temperature for several weeks, since each of the vinaigrette ingredients is stored at room temperature anyway. The oil and vinegar will separate, so shake the container before serving.If you added any raw garlic, herbs, onions or any refrigerated ingredients to the dressing, be sure to store it in the refrigerator. It will keep for up to five days. The oil in the vinaigrette will solidify in the fridge. You can run the container under warm water to liquify it, then shake it to combine.