A simple salad uses one vegetable, such as lettuce, sliced cucumbers, shredded carrots, or roasted beets and is dressed with a vinaigrette or creamy salad dressing.
Watch the Simple Salad Video Here:
A simple rule of thumb for a basic vinaigrette is 3 parts
oil to 1 part acid, such a vinegar or citrus juice, salt and pepper, which creates a nicely balanced dressing.
Want a tangier dressing? Use 4 parts oil to 2 parts acid, salt and pepper.
Dress up the vinaigrette by adding minced garlic, shallots, fresh or dried herbs, spices, tomato paste and/or cheese.
Food Safety Tip:
Make small batches when using fresh aromatics, such as garlic, shallots or herbs. The bacteria in dirt is anaerobic, meaning it survives in oxygen-free environments like vinaigrettes or salad dressings. Keep in the refrigerator only for 2- 3 days only.
Use the dressing sparingly – just enough to coat the vegetable and nothing pooling in the bottom of the bowl.
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon minced shallots
- ½ teaspoon Dijon mustard
- pinch of coarse salt
- a few turns of the pepper mill
- Place the oil, vinegar, shallots, mustard, salt and pepper in a jar. Let sit for at least 30 minutes.
- Shake and pour over 4 cups shredded lettuce.