This fall I’ve been making green salads frequently, iterating a particular mixture that I will now Share With You. The vinaigrette dressing has remained fairly consistent but the veggies have varied depending on what I have on hand. This is an addictively tasty salad. I can just keep eating and eating it and before I know it most of the big bowl is gone. First, the vinaigrette ingredients, which I combine in a jar so that I can shake it to emulsify them and have enough for multiple salad batches:
- olive oil
- vinegar (I like white vinegar best, weirdly, but use whatever you enjoy; I added a little balsamic this last time and that was good)
- soy sauce
- lemon juice
- black pepper
I don’t have the proportions down to a science, but offhand I’d suggest approximately equal amounts of oil and vinegar, and then less soy sauce and lemon juice, and plenty of pepper. I just taste-test the dressing after I initially assemble it and then add more of any ingredient that’s lacking. As a garnish, I’ve been using
any kind you like, finely chopped. I love adding some brine from the olives to the dressing too. Other possibilities for inclusion in the dressing or for a separate garnish include garlic, cheese (e.g. feta), and, if you want some sizzle, red pepper.
Then, here are the veggies I’ve put in (at various times, not ever all at once, what do you think I am, some crazy maximalist?). I chop all the greens into more bite-size pieces, say ~1″ strips. This is just to give you starting ideas — you can pick and choose and modify as you like:
- cilantro: I aDoRe cilantro and it comes in such big batches at Shaw’s that it’s hard to use it all before it goes bad, so I put a lot of it in the salad. Chop it up in approx. 1/2″ lengths, and definitely keep the stems — I actually like the stems better than the leaves for salad because they’ve got the great cilantro flavor and have a nice juicy crunch as well.
- red cabbage — I really like including this for its crunch and sweetness, but make sure to chop it relatively fine since it’s tougher than the other greens.
- dandelion greens
- baby kale
- cuke, sliced thin and quartered
- (July 2012 addenda:) amaranth greens
- water spinach
- radish greens
- turnip greens.
There may be other veggies that I’ve missed here. To put the salad together, just, you know, put the veggies in a bowl, garnish them as desired, and mix it all together with a good amount of the dressing. I find that the dressing helps the greens stick together and thereby take up less space, so if you’re having trouble fitting stuff in the bowl, try mixing some dressing in as you go along.
I would say that the characteristic tastes that I really like in this thing come from the LEMON JUICE, the SOY SAUCE, the OLIVES, and the CILANTRO. Switch too many of those out and you have a fundamentally different salad on your hands/in your bowl, though it could be just as delicious. Hope you enjoy getting addicted to this salad and getting INCREDIBLY HEALTHY, suckas.