The Anytime Salad

This fresh salad is my go-to for a breezy Sunday, while sheltering-in-place. It's made with the greens and herbs I have on hand, so it changes every time I make it. Capsule cooking is all about flexibility and adaptability, so have fun with it.


All you need are soft but not wilted greens, textured vegetables (like cucumbers), a fruit for sweetness, nuts, herbs and soft cheese. As my mother says, "mother nature doesn't clash." So don't worry about greens and herbs together.


This week, my Anytime Salad included:


Armenian Cucumber

Lemon Cucumber

Shaved fennel

Boston lettuce

Sea asparagus

Arugula

Blackberries

Shaved red onion

Walnuts

Garden mint

Sea salt & cracked black pepper

Warm Burrata


I always complement the Anytime Salad with my quintessential Citrus Honey-Mustard Vinaigrette, which balances any blend of ingredients and tames even the bitterest of chicory, without fail. I particularly enjoy it on tossed arugula for breakfast, alongside a classic golden French omelette.



Homemade citrus honey-mustard vinaigrette


Whisk together in a separate bowl:


1 tsp honey

1 tsp mustard (French-style preferred for texture)

Juice from 2 Lemon wedges

Pinch piment d'espelette (smoked paprika sub)

Pinch sea salt

2 tbsp olive oil

1 tbsp white vinegar


Pour evenly over salad and lightly toss to coat. Salud!

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