I put together this dressing after enjoying Scott Farquhar’s outstanding chopped salad when we visited Sacred Pine Ranch in McAllister last week. When I asked for his recipe, of course he said he doesn’t use one, here’s our dialog: It’s just balsamic, red wine vinegar, herbs, salt, pepper, and honey. Wow, not even any Dijon? Oh yes! Dijon! For emulsification.
Since that day, it’s been chopped salad season at my house. It’s a great way to use vegetables you have on hand, the main lesson there being—get them prepped! When I’m making my chopped salad mix that will last for several days in the fridge, I use sturdy vegetables like cabbage, kale, carrots, celery, bell pepper, asparagus, kohlrabi, and such and keep tender things separate like baby spinach, chopped herbs, cucumbers, juicy tomatoes, and/or sliced strawberries or blueberries. For added protein: pulled chicken, leftover steak, boiled eggs, toasted nuts, goat cheese, or other cheeses. For added deliciousness: sourdough croutons or a slice of grilled sourdough with the goat cheese spread on top. Pretty lettuces can be a base layer on the plate (they will melt with the dressing and sturdies, so I don’t mix them in), sprouts or micros go on top. Enjoy!
Balsamic Dressing for Chopped Salads
makes about 1 cup dressing, enough for several salads
Ingredients
- 2 tablespoons balsamic vinegar Fini or Rustichella d'Abruzzo
- 2 tablespoons red wine vinegar Banyuls, it's the best!
- 1 teaspoon Dijon mustard Edmond Fallot
- 1 teaspoon local honey
- ½ teaspoon salt
- freshly ground black pepper
- 6–8 tablespoons olive oil California Olive Ranch
Instructions
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Whisk together in a jar or glass measuring cup: vinegars, Dijon, honey, salt, and pepper. While whisking, add the olive oil.
This dressing is fairly tart but works well with chopped salads that have some substance to them (cheese, nuts, pulled chicken, croutons). If it's too tart for you, you can always add more olive oil or honey.
