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Frequently paired with
The best thing to pair and share with Salade du Jour
Ingredients
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Salad Base
Protein (optional)
Herbs & Extras
Simple Vinaigrette
Method
Salad Base
Prepare vegetables
Wash and thoroughly dry all salad greens and vegetables. Tear larger leaves into bite-sized pieces. Place mixed greens and chopped romaine in a large salad bowl.
Add the halved cherry tomatoes, sliced cucumber, thinly sliced red bell pepper, shredded carrot and very thinly sliced red onion to the bowl and toss gently to combine.
If using, add crumbled feta and toasted walnuts or chopped almonds and gently fold them in so they are evenly distributed.
Protein (optional)
If using grilled chicken: slice thinly and arrange on top of the salad or toss through. If using chickpeas: rinse, drain and scatter over the salad. Make sure protein is at room temperature or slightly warm so it doesn't wilt the greens.
Herbs & Extras
Sprinkle chopped parsley and torn basil or mint leaves over the salad for a fresh herbal note. Toss lightly to distribute.
Simple Vinaigrette
Make the dressing
In a small jar or bowl combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey (or maple), minced garlic, sea salt, black pepper and optional lemon juice. Whisk vigorously or shake with the lid on until emulsified (about 20–30 seconds). Taste and adjust seasoning — add more salt, pepper or a splash more vinegar or lemon if you prefer brighter acidity.
Just before serving, drizzle about half of the vinaigrette over the salad (you can reserve the rest for guests to add more). Toss the salad gently but thoroughly so all ingredients are lightly coated. Add more dressing to taste.
Serve immediately on chilled plates or bowls. Leftover dressing can be stored in the refrigerator for up to 5 days; bring to room temperature and shake well before using.