I don’t know if you’ve noticed, but I post at least a couple of salads a week. Not only do I love to eat salads, I get great satisfaction out of making them. I like creating salads that are appropriate for the season (think duck confit and pears in Fall), salads that serve a specific function (is it a meal’s star or just an accompaniment?), salads that demonstrate variety in taste, in texture, or temperature, and salads that just sing with flavor. I love crisp greens coated lovingly with a tart, vibrant dressing. I love that you can make something so simple so sublime. It’s healthy and it’s a great way to eat. Eat your greens, people!
This salad I made on a hot day and it was perfect. Cool, refreshing, light, and easy.
It’s just some nice, crisp iceberg lettuce with baby arugula, shaved fennel, shaved celery, Persian cucumbers, avocado, and fresh cilantro leaves.
The dressing was lemon juice, white wine vinegar, extra virgin olive oil, avocado oil, dijon mustard, honey, one clove of garlic (finely minced), a pinch of celery seed, and plenty of fleur de sel and cracked black pepper. I coated the greens gently and evenly and then ate it up!
For tips on making vinaigrettes, check out this previous post: Salad Dressing Simplified!