Ribboned Salad with Citrus Vinaigrette
Fresh, crisp, and colorful—this ribboned salad with citrus vinaigrette is as easy as it is elegant. With thin ribbons of carrot and zucchini, crunchy almonds, and a bright citrus dressing, it’s the perfect way to bring a burst of sunshine to your table.
Italian Translation: Insalata con Vinaigrette
Region of Origin: Toscana
Wine Pairing Suggestion: a crisp Pinot Grigio
Category: Side Dish [‘Contorno’]
Michelle’s Cucina
A note from my kitchen to yours.
While this salad may not be a traditional Tuscan dish, its roots feel Tuscan to me. There is an establishment called Brac in Florence — one of the coziest, most unique spots in town. A mix of restaurant, library, bookstore, and art space, it had this tucked-away, creative vibe that I loved. I had brunch there a few times and the egg dishes were always served alongside a ribboned salad topped with sesame seeds and a light dressing. This version brings back that memory in my own kitchen!
For even more distinct flavor (and to suit the season), try swapping in a Basil, Lemon, or Chili-infused EVOO. You can find those easy infusion recipes here: Everyday EVOO Infusions.
What You’ll Need to Make Ribboned Salad with Citrus Vinaigrette:
- Dressing:
- Lemon Juice
- Dijon Mustard
- Garlic,
- Shallot
- Salt & Pepper
- Extra Virgin Olive Oil
- Salad:
- Carrots
- Zucchini
- Spring mix leaves
- Parmesan Cheese
- Raw Almonds
- Sesame Seeds
Equipment & Tools for Ribboned Salad with Citrus Vinaigrette:
- Small mixing bowl for dressing
- Whisk
- Large bowl for salad
How to Make Ribboned Salad with Citrus Vinaigrette:
Step 1: Make the dressing.
Combine first 6x dressing ingredients (all but EVOO). Slowly whisk in the EVOO
Step 2: Build the salad.
Using a peeler, create ‘ribbons’ for both the carrot and zucchini. Place spring mix greens into a large salad bowl. Add ribboned carrot, zucchini, sliced almonds, and grated parmesan cheese. Toss lightly.
Step 3: Dress and Serve.
If you’re serving the full salad to eat right away, dress with ¼ cup of the dressing, toss lightly, and then another ¼ cup dressing and toss. You can serve the remaining ½ cup of dressing on the side, and save the left-over dressing for another day. Sprinkle sesame seeds and fresh ground pepper.
How to Serve Ribboned Salad with Citrus Vinaigrette:
- Dress only the amount of salad you’ll eat right away—keep leftover ribbons undressed so they stay crisp.
- Add a fried egg for a little protein and light lunch!
- Try subbing basil or lemon-infused olive oil for extra flavor- Everyday EVOO Infusions.
La Vita, Simplified:
- Batch-making: The vinaigrette can easily be doubled—just store in a small mason jar or glass bottle. Shake before each use.
- Storage: Keeps well in the refrigerator for up to 1 week. If the olive oil solidifies, simply let it sit at room temperature for 10–15 minutes and whisk or shake again.
RIBBONED SALAD WITH CITRUS VINAIGRETTE
Equipment
- Small mixing bowl for dressing
- Whisk
- Large bowl for salad
Ingredients
Dressing:
- ⅓ cup fresh Lemon Juice - about 1.5-2 lemons
- 2 Tablespoons Dijon Mustard
- 1 large clove of Garlic, minced
- 1 ½ Tablespoons Shallot, minced
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- ⅔ cup Extra Virgin Olive Oil
Salad:
- 2 Carrots
- 1 Zucchini
- 16 oz Spring mix leaves
- ½ cup Parmesan Cheese, grated
- ⅓ cup Raw Almonds, roughly chopped/sliced
- 2 teaspoons Sesame Seeds
Instructions
Dressing:
- Combine first 6x dressing ingredients (all but EVOO).
- Slowly whisk in the EVOO
Salad:
- Using a peeler, create ‘ribbons’ for both the carrot and zucchini
- Place spring mix greens into a large salad bowl. Add ribboned carrot, zucchini, sliced almonds, and grated parmesan cheese. Toss lightly.
- If you’re serving the full salad to eat right away, dress with ¼ cup of the dressing, toss lightly, and then another ¼ cup dressing and toss. You can serve the remaining ½ cup of dressing on the side, and save the left-over dressing for another day.
- Sprinkle sesame seeds and fresh ground pepper.
- Buon Appetito!
Notes
- Dress only the amount of salad you’ll eat right away—keep leftover ribbons undressed so they stay crisp.
- Add a fried egg for a little protein and light lunch!
- Try subbing basil or lemon-infused olive oil for extra flavor- Everyday EVOO Infusions.
- Batch-making: The vinaigrette can easily be doubled—just store in a small mason jar or glass bottle. Shake before each use.
- Storage: Keeps well in the refrigerator for up to 1 week. If the olive oil solidifies, simply let it sit at room temperature for 10–15 minutes and whisk or shake again.
More Italian Favorites:
Keep the flavors going with these hand-picked recipes from An Italian Kitchen.
SHARE YOUR CREATION!
Tag @AnItalianKitchen and bring your cucina to mine.