Two servings

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

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

2. 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.)

3. Add the salad ingredients and toss well.

Enjoy!

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March 16, 2017