Vinaigrette on simple green salad
April 16, 2026
Recipe from Yvonne Dean, Chef, Sumac Community Food Centre
Recipe
Vinaigrette ingredients
- 1 part acid to 3 parts oil
- 1 tbsp acid (vinegar or citrus)
- 3 tbsp oil
- 1 tsp mustard or addition (miso, wasabi, tomato paste, anchovy, into infinity)
- 1 tsp sweetener (honey, maple, or anything sweet tasting)
- Salt and pepper to taste
Vinaigrette method
- Whisk the acid, mustard, sweetener and salt in a small bowl, then taste to ensure a balance. Different ingredients have slightly different qualities and this recipe is just a guideline.
- Slowly whisk in the oil, then taste and adjust the salt.
Salad ingredients
- Mixed greens (lettuce, arugula, spinach, herbs).
- Optional toppings: Sliced apples, fennel, or radish, grated or thinly sliced root vegetables, fresh sprouts
- Cheese or toasted nuts
- Fresh herbs like chives or mint
Salad method
- Carefully wash the greens by removing the whole leaves from their root or fibrous stem and submerging them in a large bowl or clean sink full of tap cold water.
- Thoroughly dry in small batches using a salad spinner. Wet greens will dilute the dressing and prevent it from coating the leaves, resulting in a wilted, watery salad.
- Toss the greens very gently with your prepared salad dressing.
- Add toppings such as cheese, seeds/nuts or herbs at the end and toss only once to distribute them gently.
- Serve immediately.
Handle lettuces and soft greens with care. Wash the leaves whole and treat them gently to prevent bruising or wilting. Dry the whole leaves thoroughly and carefully. Tear them into serving pieces, being mindful not to bruise the leaves. Gently toss the greens with a scooping motion, or use clean hands. Don’t overdress; the greens and dressing should balance each other.
