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.
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Italian Translation: Insalata con Vinaigrette
Region of Origin: Tuscany
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 Olive Oil. You can find those easy infusion recipes here: Everyday Olive Oil Infusions.
Why this recipe works: Thin ribbons absorb the vinaigrette beautifully, while toasted almonds and Parmesan add just enough richness to balance the bright citrus flavors.
Ingredients for Ribboned Salad with Citrus Vinaigrette:
Full measurements in the recipe card below.
- 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
Recommended kitchen tools:
- Small Mixing Bowl
- Whisk
- Dressing Bottle or Glass Jar
- Vegetable Peeler
- Large Serving Bowl
How to Make Ribboned Salad with Citrus Vinaigrette:
Step 1: Make the dressing.
In a small bowl, combine the first six dressing ingredients- lemon juice, dijon mustard, garlic, shallot, salt, & pepper. Slowly add the olive oil while whisking vigorously.
Step 2: Build the salad.
Using a peeler, create ‘ribbons’ for both the carrot and zucchini. Place spring mix greens into a large serving bowl. Add ribboned carrot, zucchini, sliced almonds, and grated parmesan cheese. Toss lightly.
Step 3: Dress and Serve.
Dress with ¼ cup of the dressing, toss lightly, and then another ¼ cup dressing and toss. Serve the remaining ½ cup of dressing on the side. Sprinkle sesame seeds and fresh cracked 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 Olive Oil Infusions.
- Pair with a crisp Pinot Grigio (see my full Italian White Wine Guide here)
La Vita, Simplified:
Kitchen Favorite: A sharp Y-peeler creates thin, even ribbons in seconds.
Pantry Favorite: A good-quality extra virgin olive oil makes simple vinaigrettes shine.
Make Ahead: Prepare the vinaigrette several days ahead and refrigerate. Shake well before serving.
Storage: Best enjoyed fresh, and leftover dressing keeps about one week. I love this bottle for both serving and storing.
RIBBONED SALAD WITH CITRUS VINAIGRETTE
Equipment
- Small Mixing Bowl
- Whisk
- Vegetable Peeler
- Dressing Bottle or Glass Jar
- Large Serving Bowl
Ingredients
Dressing:
- ⅓ cup fresh Lemon Juice - about 1½ - 2 lemons
- 2 Tablespoons Dijon Mustard
- 1 large Garlic Clove - 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 Almond - roughly chopped/sliced
- 2 teaspoons Sesame Seeds
Instructions
Dressing:
- In a small bowl, combine the first six dressing ingredients- lemon juice, dijon mustard, garlic, shallot, salt, & pepper.
- Slowly add the olive oil while whisking vigorously.
Salad:
- Using a peeler, create ‘ribbons’ for both the carrot and zucchini.
- Assemble and Toss: Place spring mix greens into a large serving bowl. Add ribboned carrot, zucchini, sliced almonds, and grated parmesan cheese. Toss lightly.
- Serve: Dress with ¼ cup of the dressing, toss lightly, and then another ¼ cup dressing and toss. Serve the remaining ½ cup of dressing on the side.
- Sprinkle sesame seeds and fresh cracked pepper.
- Buon Appetito!
Notes
- Serving Note & Special Instructions:
- Dress just before serving for the freshest texture.
- Let refrigerated dressing come to room temperature before shaking if the olive oil solidifies.
- Michelle’s Kitchen Recommendations:
- More Italian Favorites:
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