Active Time:5 minsTotal Time:5 minsServings:6Jump to Nutrition Facts
Active Time:5 minsTotal Time:5 minsServings:6
Active Time:5 mins
Active Time:
5 mins
Total Time:5 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Jump to recipe
For the majority of my life, salad has been my nemesis. Not only do I find chewing on large cuts of leaves to be an unpleasant jaw workout, but I don’t love every vegetable that ends up in salad bowls (yes, I’m talking to you, kale and arugula). Yet, as I make way through my 20s, I’ve discovered a few things that have opened my eyes to the world of delicious and mouthwatering salads, and I’ll never turn my back on them again.
For starters, I began cutting my salad ingredients into smaller pieces. If I’m making a salad at home, I thinly slice the leafy greens before tossing them with the other ingredients. That way, the salad is easier to eat, plus each piece gets more fully coated in the flavorful dressing. Also, here’s a little news flash: salad doesn’t have to be cold. When I use warm ingredients like roasted peppers, sautéed leafy greens and toasted nuts, I feel like I’m coloring outside the box and transforming the conventional cold salad into a more cozy and complex experience.
Most importantly, I escaped my ranch-dressing comfort zone and discovered the acidity and depth of flavors in vinaigrette. At first, I felt like I was stuck between a rock and a hard place. The “rock” was the dressing aisle of the grocery store, where the sheer variety gave me grocery-store anxiety, plus store-bought salad dressing can be a sneaky source of added sugar. The “hard place” was the endless selection of vinaigrette recipes on the internet.
With three parts oil to one part wine vinegar, the dressing is just acidic enough to add a kick to your salad while letting the flavors of black pepper, mustard and shallot really shine through. I found her dressing to be perfect for any combination of leafy greens, and I enjoy it most when the salad is topped with salty cheese like feta or goat cheese, something crunchy like toasted walnuts or slivered almonds, and some naturally sweet fruit like strawberries or blueberries.
Finding Child’s vinaigrette has been a lifesaver. Consuming salad more often can offer plenty of health benefits—fromhigher fiber intake to a healthier gut microbiome. And for a person like me who hasn’t been the biggest salad fan, a go-to vinaigrette like Julia Child’s helps me eat more greens overall. The flavors aren’t rich and overpowering; rather, they complement any and every salad you add the dressing to throughout the week. Not to mention, it’s as easy as shaking the ingredients together in a jar!
Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
Cook Mode(Keep screen awake)Ingredients2tablespoonswine vinegarora combination of vinegar and lemon juice1/4teaspoondry mustard1/8teaspoonsalt6tablespoonsextra-virgin olive oiland/orsalad oil, such as grapeseed oil1 1/2teaspoonsminced shallotorscallionsand/or¼ teaspoon dried herbs, such as tarragonorbasilBigpinchof freshlyground pepper
Cook Mode(Keep screen awake)
Ingredients
2tablespoonswine vinegarora combination of vinegar and lemon juice
1/4teaspoondry mustard
1/8teaspoonsalt
6tablespoonsextra-virgin olive oiland/orsalad oil, such as grapeseed oil
1 1/2teaspoonsminced shallotorscallionsand/or¼ teaspoon dried herbs, such as tarragonorbasil
Bigpinchof freshlyground pepper
DirectionsCombine vinegar, mustard and salt in a bowl; whisk until dissolved. Whisk in oil, shallot (or scallions and/or herbs) and pepper.(Alternatively, combine all ingredients in a screw-top jar; cover and shake vigorously for 30 seconds to blend thoroughly.)Taste carefully and adjust seasoning as desired.Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell RoysterTo make aheadRefrigerate for up to 3 days.Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell RoysterEatingWell.com, December 2023
Directions
Combine vinegar, mustard and salt in a bowl; whisk until dissolved. Whisk in oil, shallot (or scallions and/or herbs) and pepper.(Alternatively, combine all ingredients in a screw-top jar; cover and shake vigorously for 30 seconds to blend thoroughly.)Taste carefully and adjust seasoning as desired.Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell RoysterTo make aheadRefrigerate for up to 3 days.Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
Combine vinegar, mustard and salt in a bowl; whisk until dissolved. Whisk in oil, shallot (or scallions and/or herbs) and pepper.(Alternatively, combine all ingredients in a screw-top jar; cover and shake vigorously for 30 seconds to blend thoroughly.)Taste carefully and adjust seasoning as desired.
To make aheadRefrigerate for up to 3 days.
To make ahead
Refrigerate for up to 3 days.
EatingWell.com, December 2023
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Nutrition Facts(per serving)121Calories14gFat0gCarbs0gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
