This Simple Green Salad is aptly named! Just a handful of fresh ingredients and a perfectly balanced homemade vinaigrette. Fresh and delicious!
A Simple Green Salad
How often do you eat salad?
No, this is not a trick question nor is it meant to sound judgmental in any way. If salads aren’t on your regular daily roundup – I’m here to change that for you. No, I’m not suggesting some elaborate salad that requires a myriad of ingredients and potentially more energy than you’re willing to expend (but if you ARE, might I suggest this Italian Cobb, this Coconut Curry Chicken Salad, or this Greek Zoodle Salad with Roasted Garlic Tahini Sauce !).
I’m here to share a Simple Green Salad.
The Perfect Side Salad
My quest for the perfect side salad has taken years. You see, when I think of the perfect dinner salad, I think of crisp but soft greens, something with an additional crunch, a light oniony kick, and an expertly balanced vinaigrette. But I could never get it quite right.
Over the years, more times than not, where I’ve really messed up is with the vinaigrette. I had nailed down the perfect texture combination, but what was supposed to be a flavor enhancing drizzle turned in to a mouth-puckering soak that drenched my once beautiful salad. What gives?
I’ll tell you!
How To Make The Perfect Vinaigrette
If you’re like me and have screwed up countless vinaigrettes, I’ll let you in on a secret: you aren’t balancing the acid to vinegar correctly. Now, I’ll admit that everyone has their own threshold for this ratio: some like it more acidic, while others like it more neutral.
While the standard ratio for a vinaigrette is 3:1, oil to acid, I tend to go a little heavier on the acid. My advice would be to first start out at a 2:1 ratio (i.e. 1 cup oil to 1/2 cup vinegar), since you can always add more oil in! That way you can find your version of the “perfect vinaigrette”. I’m not going to pretend that I know what “perfect” means for you!
However, there are a few ground rules to abide by:
- Use a good oil. Yes, I’m going there. If you’re eating something in it’s purest state, be sure it’s going to taste good! I prefer olive oil for my dressings, but you can opt for a more neutral oil like grapeseed, or try something new like walnut oil, avocado oil, or a flavor olive oil.
- Use dijon, always. I’ve wrecked many-a-vinagirettes because all that was in the refrigerator was classic yellow mustard. Stick to dijon!
- Add what you like! Use this classic recipe as a launchpad to make the vinaigrette of your dreams! Yes, of your dreams! Add garlic, herbs, blue cheese, a spoon of greek yogurt or mayo…whatever! Make it your own. That’s where the fun comes in.
Simple Green Salad
Ingredients
- 4 cups green leaf lettuce, washed and torn in to bite sized pieces
- 1/4 cup thinly sliced cucumber
- 1 Tbsp chopped chives or green onions
A Basic Vinaigrette
- 1/4 cup whie wine vinegar
- 1 Tbsp dijon mustard
- 2/3 cup olive oil
- Salt and freshly cracked pepper, to taste
Instructions
- Combine all salad ingredients in a large salad bowl.
- Combine all ingredents for vinaigrette in a jar or small bowl. Shake or whisk completely to combine.
- Start with about 2 tablespoons of dressing, adding to the greens and tossing the salad to combine. Sample a piece of lettuce. Add more dressing as you see fit!
- Sprinke with salt and freshy cracked pepper.