Chopped Vegetable Salad with Lemon-Garlic Dressing
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
In a large salad bowl, mix together the garlic, lemon juice, salt, and mustard with a fork
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.)
Add the salad ingredients and toss well.