If you could taste this photo, you’d know this monotone salad is packed with surprising flavor. That’s because I added a bunch of odds and ends from the crisper drawer – including an array of leftover soft herbs from recipes I made in the last week – to create a carousel of flavors.
Today marks day 1 of the national September Whole30, which I’m participating in and looking forward to seeing the results. I’ve successfully completed several rounds of Whole30 with varying results, and I always come back to the program for a healthy reset.
This salad is likely to be in heavy rotation, as it’s a great way to use up the soft herbs from those store-bought clamshells you buy when you need a tablespoon or two for a particular recipe. Here I’ve added some dill, tarragon leaves, parsley, green onions and celery leaves to a base of chopped romaine and butter lettuce.
The real star is my go-to dressing, a Mustard Shallot Vinaigrette that fuels my Whole30 salads, as well as salads throughout the year. While store-bought dressings are fine, including the abundance of Whole30-approved products, I generally make my own dressing … because it’s just so dang easy.
This one is as easy as:
- Add ingredients to a jar
- Put on the lid
- Shake, shake, shake
- Serve
Leftover dressing works well for other salads, mixed in with canned tuna or to dress some chopped-up, hard-boiled eggs.
Ingredients
- 1 medium lemon, juiced (about ¼ cup juice)
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1 small shallot, minced (about 2 to 3 tablespoons)
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- ½ cup olive oil
Instructions
Add ingredients in the order listed above to a small jar. Secure the lid and shake for about 45 seconds to mix well.
Taste and adjust seasoning, as needed. If the vinaigrette seems to thin, add a bit more mustard to thicken it up. If the vinaigrette seems to thick, add a bit more olive oil.
Store leftover dressing in the air-tight jar in the refrigerator for up to 5 days.
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