What’s one way to eat more like a farmer? Never underestimate the power of a simple green salad. In my humble opinion, pretty much any meal can be improved with a heaping bowl of greens dressed with a bright vinaigrette. A fresh green salad serves as a breath of fresh air on the plate and palate, especially if you’re eating a rich, decadent meal. The recipe below is more of a guide - use whatever greens and herbs you have available for the salad, and follow my tips for making a show stopping vinaigrette... the key to a killer dressing is to use good quality oil (this is my go-to brand) and to find a balance between acidic/sour, sweet, and salty. When you put your vinaigrette ingredients in a mason jar and give them a good shake, make sure to TASTE and make adjustments as needed. Too sweet? Add a bit more acid or oil. Too salty? Try to dilute the dressing with a bit more oil. You get the idea. Keep scrolling for the full recipe below - and remember it's just a guide, so get creative with whatever produce is available in the moment.
SIMPLE GREEN SALAD WITH A MASON JAR LEMON VINAIGRETTE
Serves: 4-6 people
Prep time:
- 1-2 heads fresh lettuce, leaves washed, dried, and torn into bite-sized pieces with your hands
- Handful chopped fresh herbs - mint, basil, parsley, chives, etc
- Handful assorted greens - spinach, swiss chard, radish tops, fennel fronds, etc
- Edible flowers to garnish (optional, but encouraged... we eat first with our eyes!) Vinaigrette Ingredients:
- Juice of 2 lemons
- Zest of 1/2 lemon
- Olive oil
- Dijon and/or Whole Grain Mustard
- Honey
- Minced clove of garlic
- Freshly chopped herbs
- Kosher salt and pepper, to taste
- In a wide salad bowl, combine your lettuces, chopped herbs, and assorted greens (if using).
- To make the dressing, put the juice of your lemons in a mason jar. Add twice as much olive oil as lemon juice to the jar. Add a good squeeze (at least a teaspoon) each of mustard and honey. If you'd like, add minced garlic, fresh herbs, and/or lemon zest for added flavor. Add salt and pepper to taste and shake, shake shake! Taste the dressing and adjust seasoning as necessary - you're looking for a good balance between sour, sweet, and salty.
- Just before serving, toss the salad with some of your vinaigrette, using your hands to gently coat the greens. Start with less dressing than you think - you can always add more, but you can't take it back once you've overdressed. Garnish with flakey sea salt and edible flowers.