Salad Secrets (5 Rookie Mistakes to Avoid)

Lemon Vinaigrette
15g (1 Tbsp) lemon juice or vinegar of your choice
10g (2 tsp) Dijon mustard
30g (2 Tbsp) olive oil

In a small bowl, mix lemon juice, mustard, and a generous pinch of salt until mustard is completely dissolved. Slowly drizzle in the oil while whisking constantly. Taste and add more oil as needed. Rewhisk before using.

Salad
Feel free to improvise, but here is what I used in the video:

5 oz (140g) leafy greens
Cucumbers, tomatoes, radishes, red onions
1 pita coated in 2 tsp olive oil, sprinkled with za’atar*, baked at 350F (175C) until crisp, 67 min, and chopped

Toss with dressing and serve immediately.

In the summer, I buy many of my veggies from Land’s Sake Farm in Weston, MA. If you live west of Boston, check them out. It’s a gorgeous place. They are not sponsoring me. I pay for all my veggies (even the ones that appear in videos ;) https://landssake.org

If you want a salad that’s not as time sensitive, try these ones:

Cauliflower Salad:    • Smoky Cauliflower Almond Salad  
Kale Salad:    • Kale Apple Salad  
Cabbage Salad:    • Cabbage Salad (I weighed my ingredien...  

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