This is a very basic salad recipe which I am going to share with you today and incidentally this is also my first post on salads. I am always up for fanciful salads and for me it has to be visually appetizing, but most of the time I end up doing this – an everyday green salad with a basic vinaigrette dressing.
This vinaigrette salad is all-year, all-occasion kind of , either you dress it up and tossed with an aged balsamic vinegar or dress it down and tossing it in more casual dressings, you can never go wrong with it. As the name suggests the most important ingredient are off course greens themselves, they have to be absolutely fresh, leaves should be crisp and choice of vegetables largely depends upon the season.
So here I have served a combination of baby corns, some very young green shallots, green zucchini, fresh iceberg lettuce along with carrots and dotted with red cherry tomatoes which actually brings the color to the salad with lots of summery flavours and tossed them in basil vinaigrette, you can use some feta cheese also, but I want to make it dairy free.
A basic vinaigrette is an emulsion of olive oil and vinegar and often flavoured with herbs and spices, the ratio of olive oil to vinegar often varies and you can adjust it as per your taste. Vinagrettes can be flavoured differently with herbs and spices, even fruits also and each adds a distinct flavour to the salad. I have come across a very useful site on it, vinaigrette recipe, hope you will find it useful and for me also as I can refer it back for more such dressings.
Basil gives it the right flavour though you can use other herbs too, but using fresh herbs are always better and importantly making a vinaigrette just takes few minutes, really, so this eliminates the option of using the store-bought dressings which never tasted like the home-made ones.
For the salad:
Red cherry tomatoes (cut into disc):3-4
Carrot (cut into slivers): 1/4cup
Zucchini (cut into slivers):1/4cup
Cabbage (shredded): 1/4 cup
Bell Peppers (cut into slivers):1/4cup
Shallots: 1/2cup thinly sliced
Fresh Iceberg Lettuce: one bunch
For the dressing:
Balsamic vinegar : 1/4 cup
Extra Virgin Olive oil : 2 cup
Roasted garlic : 1/4 cup (optional)
Black Pepper (freshly ground): 1/2 tsp
Fresh basil : 1 cup
Salt to taste
Preparing the Dressing:
In a blending jar or in a salad dressing cruet combine all the ingredient except oil and mix them well. Now add the oil slowly to it through a feeder tube and blend it properly to get the emulsions.
Wash and cut the vegetables as mentioned above and arrange them in a bowl. Add the freshly prepared vinaigrette dressing and toss it. Keep it for an hour so that veggies can mingle with the dressing, soaking the flavour and throw in some fresh herbs and lettuce just before serving.
Serve the simple green salad with basil vinaigrette at room temperature.
Sharing this bowl of basil vinaigrette green salad with Salad Spread by tastejunction
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