Ingredients

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

Preparation

  1. In a large salad bowl, mix together the garlic, lemon juice, salt, and mustard with a fork

    1. 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.)

    2. Add the salad ingredients and toss well.