The salad is romaine lettuce, a small vine tomato, some cucumber, and a sprinkling of radish sprouts, topped with a cold piece of grilled salmon. All great ingredients, but the key is the vinaigrette. My recipe follows:
Simple Vinaigrette
- Olive oil
- Mustard
- Vinegar
- Salt
- Pepper
Take a small bowl and add to it a small amount of mustard. Add a few dashes of some type of vinegar you like (I usually use red wine, but cider or white are also fine. Balsamic is only good if you want a really strong tasting dressing). Stirring the mixture continually with a spoon (or a whisk if you want to be fancy and have more dishes to do), slowly pour in the olive oil. Stop pouring when it looks like you have the right amount of dressing for your salad. Salt and pepper to taste. Adjust with more vinegar or mustard as needed. Keep playing with the relative amounts until the dressing tastes good.
The only thing that can go wrong as you keep adding and tasting is you end up with too much vinaigrette. But vinaigrette stores very well in the fridge, though the oil may harden and need to be returned to room temperature before using again.
I promise to make a video soon showing how easy it is to make, with a couple of my favorite variations using ingredients like honey, herbs, shallots, or cream.
