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FARMERS MARKET SALAD

Ingredients

  • MAKES FOUR SERVINGS
  • FOR THE VEGETABLES:
  • You'll need 4 1/2 to 5 cups of fresh seasonal vegetables trimmed if needed and cut with a sharp knife. Use any combination of vegetables that you'd like.
  • I used:
  • * Zucchini cut in rounds first and then quarters, about 1/2" thick
  • * Cherry tomatoes cut in half
  • * Fresh parsley and basil cut into small bits
  • * Shaved carrot using a vegetable peeler
  • * Cucumber cut into rounds and quartered
  • * Avocado skin removed and cut into 1" chunks
  • Freshly ground pepper I use a 1/2 teaspoon or so of Lemon Pepper that comes in a grinder from Trader Joe's
  • Flake sea salt I use a 1/2 teaspoon of Maldon salt
  • 1/4 cup of grated Parmesan cheese plus more for garnish.
  • FOR THE VINAIGRETTE:
  • 6 tablespoons extra virgin olive oil
  • 4 tablespoons freshly squeezed lemon juice
  • 3 teaspoons honey
  • 1 1/2 teaspoon Dijon mustard Maille is a favorite
  • 1 1/2 teaspoon Vegenaise or mayonnaise
  • 1 1/2 teaspoon freshly ground pepper I use lemon pepper
  • 1/4 teaspoon sea salt

Instructions

  • PREPARE THE VINAIGRETTE
  • Place all ingredients in a medium-sized bowl and mix together with a whisk or fork to combine.
  • Alternatively, you can place all ingredients in a jar with a lid, shaking the mixture until it's combined. Taste the vinaigrette and adjust the seasonings if needed - sometimes you need a little more salt or honey for example.
  • ASSEMBLE THE SALAD:
  • Place all the vegetables in a large bowl.
  • Spoon some of the vinaigrette around the sides of the bowl, and gently turn the whole mixture over once or twice with a large spoon, making sure to scrape the vinaigrette off the sides as you go.
  • Drizzle more vinaigrette over the mixture and turn the vegetables over again with the spoon.
  • Season with lemon pepper, salt and Parmesan Cheese.
  • Portion the salad on four plates and sprinkle with more Parmesan cheese if desired.