December 8, 2022
To make a simple green salad, the freshness of greens is key. Wash the green leafy veggies gently and pat to dry on a towel. Make the dressing and whisk it in the bottom of a wood bowl, then add the greens and toss to coat.
Simple Salad Dressing
In the bottom of a wooden bowl, mix about 1 tsp of finely diced shallot with 2 tsp of red wine vinegar. Let sit for about 5-10mn, or up to 30mn...while you prep other meal ingredients. Then add in about 1 tsp dijon mustard and a pinch of kosher salt and freshly ground pepper. Whisk well. Continue whisking while you slowly pour in 3 tbsp of good-quality olive oil (not your cooking olive oil.) Whisk until emulsified and creamy.
Red Pepper Sauce
In some olive oil, saute some shallots and red bell pepper. After a few minutes, add some diced fresh garlic (I like a lot, so this is to taste.) When almost soft, add in any other leftover veggies you might have on hand...mushrooms, kale, etc. Saute a few more minutes. Add fresh chopped tomatoes (sometimes I puree leftover cherry tomatoes.) Cook over low-med heat until flavors are well combined, about 10-15mn. Serve over spiralized zucchini, or pasta of your choice.
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