Description
A crisp and refreshing simple green salad inspired by Via Carota, featuring a vibrant blend of mixed lettuces and fresh herbs tossed in a flavorful shallot vinaigrette with toasted walnuts for crunch. Perfect as a healthy and delicious side dish for any meal.
Ingredients
Salad
- 8 handfuls mixed lettuces (such as bibb, romaine hearts, and arugula)
- 1 cup mixed fresh herbs (mint and chives recommended)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Very finely chopped toasted walnuts, for garnish
Camille’s Shallot Vinaigrette
- 1 shallot, peeled and halved
- 1 clove garlic
- 2 tablespoons apple cider vinegar
- 2 tablespoons warm water
- 2 teaspoons Dijon mustard
- Squeeze of honey
- Big pinch of salt and pepper
- 1/2 cup extra-virgin olive oil
Instructions
- Make the vinaigrette: Add the shallot, garlic, apple cider vinegar, warm water, Dijon mustard, honey, salt, and pepper to a blender. Blend the ingredients until smooth. Transfer the vinaigrette to a mason jar or container and set aside.
- Prepare the greens: Wash and dry the mixed lettuces thoroughly. Wrap the greens in a clean towel and gently press or roll to remove excess moisture, ensuring the salad won’t be watery.
- Toss the salad: Drizzle 3 tablespoons of the shallot vinaigrette into a very large mixing bowl, coating the bottom and sides. Add the greens and fresh herbs, then season with kosher salt and freshly ground black pepper. Use your hands to gently fold the greens and herbs, tossing until everything is evenly coated. Add more vinaigrette if needed to taste.
- Serve and garnish: Mound the dressed salad into a tall pile in a 12-inch wooden salad bowl. Sprinkle the finely chopped toasted walnuts over the top along with a final pinch of salt and pepper. Serve immediately and enjoy!
Notes
- Feel free to use your favorite mix of lettuces and herbs based on what’s fresh and available.
- To toast walnuts, heat them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and slightly browned.
- Adjust the amount of honey in the vinaigrette to taste, depending on your preferred level of sweetness.
- The salad is best served immediately after tossing to keep the greens crisp.
