Green Salad with Lemon Vinaigrette
From: Ian Seddon's Cookbook
🥘 Ingredients
- Lemony Greek Vinaigrette 4-6 tbsp
- medium carrots 2
- arugula or soft salad greens 2 ½ oz
- Shy heads romaine lettuce from ½
- broccoli sprouts 1 oz
- handful of thinly sliced red onions 40 g
- roasted sesame seeds 2 tbsp
- Kosher
If you’re making this salad more than once this week, slice just as much red onion as you need for this salad; keep the rest of the onion whole and refrigerate in a ziploc bag inside an airtight container (to prevent onion odor). Slice fresh when ready to use again. To toast raw sesame seeds, heat a frying pan over medium heat. After a minute or two, add the sesame seeds and toast for 2 to 3 minutes, shaking the pan occasionally, until golden brown. Or, add to a rimmed sheet pan and toast in a 350ºF / 175ºC oven for 6 to 8 minutes. You can also sub with other nuts or seeds, toasted and chopped up. Storage: This salad is best fresh; only make as much as you can eat. Nutrition boost: Replace all or half of the romaine with kale or arugula. For more veggies and variety, add thinly sliced cucumber or halved cherry tomatoes. Bulk it up with some sliced avocado for healthy fats. Shortcut: If you didn’t meal prep the Lemony Greek Vinaigrette, simply dress your salad with your best extra virgin olive oil and red wine vinegar.
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1Gather: Lemony Greek Vinaigrette , medium carrots , arugula or soft salad greens , Shy heads romaine lettuce from , broccoli sprouts , handful of thinly sliced red onions , roasted sesame seeds , Kosher salt or sea salt and freshly cracked black pepper.
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2Take the Lemony Greek Vinaigrette out of the fridge. If the oil has solidified, add the jar to a bowl of hot water to quickly bring it back to its liquid state, then shake well to re-emulsify.
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3Use a wide Y-shaped vegetable peeler to shave the carrots into ribbons. If you don't have one, use a mandoline, box grater, or julienne peeler.
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4If your salad green pieces are very large, chop them first.
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5Add the romaine, arugula, and broccoli sprouts to a salad bowl along with the carrots and onions.
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6Drizzle on 4 tbsp of the Lemony Greek Vinaigrette. Toss to coat with tongs or your hands. Add more vinaigrette as desired. Sprinkle with the sesame seeds. Season to taste with salt and pepper.