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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



Shaved red onion


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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