Verde Salad

Verde Vinaigrette

1/3 cup (75 mL) white wine vinegar

1/3 cup (75 mL) Dijon mustard

1/4 cup (60 mL) honey

1/2 teaspoon (2 mL) Kosher salt

1-1/2 cups (375 mL) vegetable oil

1/4 cup (60 mL) extra virgin olive oil

Salad

2 medium or 3 small heads lettuce (Boston, butter or iceberg), about 8 cups (2 L)  Do a combination of your favorite lettuces.

1 large handful arugula leaves (about 1 cup/250 mL)

1 small bulb fennel, very thinly sliced

3/4 cup (175 mL) fresh basil leaves

2 tablespoons (30 mL) fresh lemon juice

1 cup (250 mL) freshly grated Parmesan cheese

Flaky sea salt like Maldon Salt

Freshly ground pepper


Vinaigrette: 

In a medium bowl, combine the vinegar, mustard, honey and salt and whisk together.
Slowly pour in the vegetable oil, continuing to whisk.
Then pour in the olive oil, whisking until mixture is blended together.


Salad: 

Wash and dry salad greens. Break lettuce into pieces and place in a large bowl.
Prepare other salad greens.
Add arugula, fennel and basil to the lettuce and combine with salad-serving utensils or your hands.
Add vinaigrette to your liking (you will have quite a bit extra)
Add the lemon juice and parmesan and toss to coat evenly.
Taste and adjust the seasoning with salt and pepper. Toss again and serve.

Refrigerate the balance of the dressing, covered, for up to a month. Bring to room temperature before using.


From the cookbook - Salad Pizza Wine
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