The simplest salad
Enjoy a delightful burst of flavors with this easy-to-make salad. Fresh ingredients combined in perfect harmony for a quick and tasty culinary experience.
Ingredients:
- 1 tablespoon vinegar (such as a mix of white balsamic and sherry), plus more
- 1 tablespoon minced shallot
- 1/4 lemon
- 1/2 teaspoon sea salt, plus more
- 1 teaspoon Dijon mustard
- 1/4 teaspoon honey (optional)
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons neutral oil (such as grapeseed)
- 1 tablespoon extra-virgin olive oil
- 2 cups thinly sliced raw hard vegetables (such as radishes, carrots, asparagus, and cucumbers)
- 8 cups leafy salad greens, torn into bite-size pieces
- 1/2 cup tender fresh herb leaves
Instructions:
- In a spacious wooden bowl, pour in vinegar and add shallot. Extract the juice from a lemon into the bowl, making sure to catch any seeds, then use the outer part of the lemon peel to rub the inside of the bowl. Remove and discard the lemon peel and seeds.
- Add salt and stir until it dissolves. Incorporate mustard, and if desired, honey, along with black pepper. Stir until all ingredients are well combined.
- In a spouted measuring cup, mix the oils together, then slowly pour them into the dressing in the bowl in a steady and thin stream, while vigorously whisking until the oils blend in and the dressing reaches a creamy consistency.
- Place salad servers or tongs in the bowl on top of the dressed vegetables. Arrange the greens and herbs on top of the tongs, suspending them above the vegetables.
- Just before serving, lightly sprinkle a bit of salt over the greens. Remove the servers from the bowl, allowing the greens and herbs to mix with the dressed vegetables. Gently toss to coat the greens with the dressing evenly, taking care not to crush or wilt them. Serve promptly.
Summary:
- Calories: 576 kcal
- Fat: 43 g
- Protein: 12 g
- Carbs: 40 g
- Potassium: 1186 mg
- Magnesium: 103 mg