Chopped Vegetable Salad with Lemon-Garlic Dressing
Two servings
I guess I’m more French than I thought because I’m not a fan of very hard vegetables raw, like broccoli, cauliflower, or green beans. So if I use them, I blanch or steam the vegetables lightly, to make them a bit more palatable.
For the dressing:
2 cloves garlic, peeled and grated or minced
2 tablespoons fresh lemon juice
1 teaspoon kosher or sea salt
1/2 teaspoon Dijon mustard
1/4 cup (60ml) olive or grape seed oil, or another favorite oil
For the salad – 6 cups (700g) mixed chopped vegetables and other additions such as:
Crumbled bacon
Diced avocado
Cubed grilled chicken
Batons of baked tofu
Crumbled feta goat, or blue cheese
Shredded romaine radicchio, or gem lettuce
Sliced or quartered radishes
Grated or julienne-cut carrots
Shredded red cabbage
Minced parsley or chives
Lightly steamed or blanched broccoli cauliflower, green beans, or asparagus
Diced hard-cooked eggs
Pumpkin seeds
Quartered cherry tomatoes
1. In a large salad bowl, mix together the garlic, lemon juice, salt, and mustard with a fork
2. Add the olive oil and stir with the fork until the dressing is well mixed. (I don’t emulsify the dressing as I feel it gets too heavy and thick.)
3. Add the salad ingredients and toss well.