RIBBONED SALAD WITH CITRUS VINAIGRETTE
A light and refreshing ribboned salad with carrot, zucchini, almonds, parmesan, and a zesty citrus vinaigrette. Simple, fresh, and perfect for pairing with Italian meals.
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
Serving & Garnish Tips:
- 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.