Everyday Dinner Salad
A perfect combination of fresh, crisp lettuces lightly dressed in a lively vinaigrette – this simple, unassuming salad is surprisingly versatile. It’s perfect as a starter, side or light meal, and you probably have the ingredients on hand already!
Salad doesn’t have to be a whole thing! I eat a lot of salad and 99% of the time this is the salad I’m eating. Just a simple mix of lettuces, lightly dressed with a zippy vinaigrette.
I think of this salad as *the* quintessential dinner salad fitting seamlessly into any part of your meal. It’s a fantastic way to begin a dinner, providing a light and refreshing start. It complements a wide variety of main courses, adding a bright, fresh element to the plate. And if you’re looking for a light and refreshing palate cleanser after a rich meal, this salad is just that.
The dressing is a very classic vinaigrette made with dijon mustard, garlic, shallot and vinegar – ingredients you almost certainly have on hand already.
Recipe Ingredients:
To make this salad you’ll need lettuces like butter lettuce, little gems or arugula. You can even add in some endive or watercress if you like. For the vinaigrette; a clove of garlic, minced shallot, dijon mustard, vinegar, salt and pepper.
*See recipe card for additional notes and ingredient substitutions.*
Recipe Step by Step:
Step One: Wash and Dry the Lettuce
Give the lettuces a good soak in ice cold water then transfer to a salad spinner and spin dry. Arrange the lettuce leaves on a clean kitchen towel and refrigerate until you’re ready to use them. Pro Tip: you can wash and dry the lettuce well in advance of serving – up to two days.
Step 2. Make the Vinaigrette
Whisk together the mustard, vinegar, garlic and shallot, then, while whisking continuously, begin to slowly drizzle in the olive oil until fully emulsified. This dressing will last a few weeks in the fridge. I often make a double batch so that I always have some ready to go.
Step 3. Toss and Serve
Just before you’re ready to serve, toss the lettuce leaves with a few tablespoons of dressing, just enough to lightly coat each leaf. You won’t need all of it – save the rest for later. Season with a generous pinch of flakey sea salt and a few turns of freshly cracked black pepper.
Tips and Tricks for Better Homemade Salads:
If you’ve ever wondered why salads at restaurants taste better than the ones you make at home, it’s not just your imagination. Restaurants are taking a few extra steps that many home cooks miss.
- Wash your lettuce in ice-cold water and dry it really well. The lettuce must be dry, if it’s not the dressing will slide right off and you will be left with a wet, flavorless salad. A salad spinner is your best friend here!
- Season your salad with salt and pepper. Salads crave seasoning just like any other dish. Toss your greens with dressing and sprinkle in some flakey sea salt and freshly ground black pepper.
- Always taste your salad before serving. Does it need more salt or pepper? Maybe a touch more acid or sweetness? Adjust the flavors as needed before you serve it.
More Great Salad Recipes:
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Everyday Dinner Salad
Ingredients
Salad:
- 4 heaping cups assorted lettuces leaves like; butter lettuce, little gems, arugula washed and dried
Vinaigrette:
- 1 tablespoon dijon mustard
- 2 tablespoons champagne vinegar or lemon juice
- 1 clove garlic grated
- 1 small shallot minced
- 1/2 cup olive oil
- salt and pepper
Instructions
Salad:
- Tear the lettuce into bite-sized pieces and place in a large mixing bowl. Toss the salad with the vinaigrette, just enough to coat the leaves, season with salt and freshly cracked black pepper.
- To serve: pile the salad onto plates or a platter, serve immediately!
Vinaigrette:
- In a small bowl or glass measuring cup, whisk together the mustard, vinegar, garlic and shallot. While whisking, begin to slowly stream in the olive oil, whisking continuously until all of the oil is incorporated.
- Season the dressing with freshly cracked black pepper and 1/4 teaspoon kosher salt. Use right away or store in a glass jar with a tightly fitting lid, in the refrigerator for up to two weeks.
Notes
- Lettuces: you can really use almost any lettuces you like here. A combination of butter lettuce and little gems is my go-to. I’ll sometimes throw in some watercress or arugula too.
- Vinegar: You can use any vinegar you like here, or any that you have on hand like; red wine, apple cider, sherry, even balsamic. Lemon juice is great too.
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- Wash your lettuce in ice-cold water and dry it really well. The lettuce must be dry, if it’s not the dressing will slide right off and you will be left with a wet, flavorless salad. A salad spinner is your best friend here!
- Season your salad with salt and pepper. Salads crave seasoning just like any other dish. Toss your greens with dressing and sprinkle in some flakey sea salt and freshly ground black pepper.
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- Always taste your salad before serving. Does it need more salt or pepper? Maybe a touch more acid or sweetness? Adjust the flavors as needed before you serve it.
