Market Salad Recipe
(v) Basque Salad of market lettuces, spring herbs, creamy garlic dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Creamy Garlic Dressing (serves salad)
Method
Salad
Prepare greens and vegetables
Wash the mixed lettuces and herbs thoroughly in cold water. Spin or pat dry completely. Tear larger leaves into bite-sized pieces. Stack herbs, roll tightly and chiffonade (thin ribbons). Place lettuces and herbs into a large chilled mixing bowl.
Season lightly
Sprinkle the salad with 1 tsp sea salt and 1/2 tsp freshly ground black pepper, tossing gently to combine so the salt starts to soften the vegetables.
Finish before serving
When ready to serve, drizzle 2 tbs extra-virgin olive oil over the dressed salad (after you add the dressing) and give a final gentle toss to coat evenly.
Creamy Garlic Dressing
Mince or grate garlic
Finely mince or grate the garlic cloves to a paste. Sprinkle with a pinch of the dressing salt (about 1/8 tsp) and mash with the side of a knife or microplane to create a smooth paste — this mellows the raw garlic and distributes flavor evenly.
Emulsify base
In a small bowl, whisk together the egg yolk or mayonnaise (3 tbs), Dijon mustard (1 tsp), white wine vinegar (1 tbs), lemon juice (1 tbs), and the garlic paste until smooth and slightly thickened.
Add oil slowly
While whisking constantly, add the neutral oil (4 tbs) in a slow, steady stream to create a stable emulsion. After the neutral oil is incorporated, whisk in 1 tbs extra-virgin olive oil for flavor.
Adjust texture and seasoning
If the dressing is too thick, whisk in cold water (up to 2 tbs) a teaspoon at a time until it reaches a pourable, creamy consistency. Season with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity with a touch more lemon juice or vinegar if needed.
Rest briefly
Let the dressing sit 5–10 minutes at room temperature to allow flavors to meld before dressing the salad.
Dress the salad
Right before serving, drizzle about 3 to 4 tablespoons of the creamy garlic dressing over the salad (use more or less to taste). Toss gently but thoroughly to ensure all leaves and vegetables are lightly coated. Finish with the 2 tbs extra-virgin olive oil (from Salad section) and a final pinch of flaky sea salt if desired.