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!