Garden Salad Recipe
Mixed greens, cherry tomatoes, English cucumbers, shredded carrot & radishes with house made maple balsamic vinaigrette
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Ingredients
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Salad
Maple Balsamic Vinaigrette (house-made)
Method
Salad
- 1
Prep vegetables
Rinse all vegetables under cold water and dry thoroughly (use a salad spinner or pat dry with clean towels). Trim ends from the English cucumber and cut into thin rounds or half-moons to yield about 1 cup. Halve the cherry tomatoes. Peel and shred the carrot (use a box grater or food processor) to make about 1 cup. Trim radishes and slice thinly. If using fresh herbs, chop them finely.
- 2
Assemble greens
Place 6 cups of mixed salad greens in a large shallow bowl. Scatter the halved cherry tomatoes, sliced cucumber, shredded carrot, and sliced radishes over the greens in an even layer. Sprinkle the chopped herbs (if using) on top.
- 3
Season salad
Lightly season the assembled salad with 1 tsp salt and 1 tsp freshly ground black pepper, reserving final seasoning adjustments after dressing is added.
Maple Balsamic Vinaigrette (house-made)
- 4
Combine dressing ingredients
In a medium bowl or a jar with a tight-fitting lid, add 3 tablespoons balsamic vinegar, 2 tablespoons pure maple syrup, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon fine sea salt, and 1/2 teaspoon freshly ground black pepper. Whisk or shake to combine until the mustard and salt begin to dissolve.
- 5
Emulsify
Slowly stream in 1 cup extra-virgin olive oil while whisking constantly (or add the oil to the jar, secure the lid, and shake vigorously) until the mixture emulsifies into a smooth, glossy vinaigrette. If the dressing is too thick, whisk in up to 2 tablespoons warm water, 1 tablespoon at a time, until desired consistency is reached.
- 6
Taste and adjust
Taste the vinaigrette and adjust seasoning as needed: add more maple syrup for sweetness, more balsamic for acidity, or a pinch more salt and pepper. The dressing should be balanced — sweet, tangy, and savory.
- 7
Dress the salad
Just before serving, drizzle about 3 to 4 tablespoons of the maple balsamic vinaigrette over the prepared salad (adjust amount to taste — start with 3 tablespoons for 4 servings). Gently toss the salad with tongs until the greens and vegetables are evenly coated. Taste and add a little more vinaigrette, salt, or pepper if desired.
- 8
Serve
Transfer the dressed salad to individual plates or serve family-style. Leftover vinaigrette can be refrigerated in a sealed container for up to 1 week; bring to room temperature and shake well before using, as the oil may solidify slightly when cold.