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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.