Easy Salad with Balsamic Vinaigrette
Submitted by happyzhangbo
Mixed greens tossed with homemade balsamic vinaigrette made from shallots, fresh basil, and extra-virgin olive oil, then topped with grape tomatoes and yellow bell pepper strips.
YIELD
8 servingsPREP
12 minCOOK
0 minREADY
16 minThis is the salad that proves simple doesn’t mean boring.
The vinaigrette comes together in a food processor: shallots and fresh basil get chopped, then balsamic vinegar gets pulsed in before olive oil streams through to create an emulsion. Toss just enough dressing with mixed greens to coat the leaves (save extra on the side), then top with whole grape tomatoes and thin strips of yellow bell pepper for color and crunch.
It’s the kind of side salad that actually gets eaten instead of pushed around the plate.
Chef Tips
- Make vinaigrette ahead and store refrigerated for up to a week
- Add olive oil slowly in a steady stream for proper emulsification
- Touch of honey balances the acidity (optional but recommended)
- Dress greens just before serving to prevent wilting
Ingredients
Directions
Toss the greens, salt and pepper together with just enough vinaigrette to coat, about ½ cup.
Place them in a decorative bowl and top with the grape tomatoes and bell pepper.
Serve the remaining vinaigrette on the side.
To make the balsamic vinaigrette:
Put the shallot and basil into the bowl of a food processor fitted with a metal blade.
Pulse until the shallot is finely chopped.
Add the balsamic, honey if using, salt and pepper and pulse again.
With the machine running, add the olive oil in a steady stream through the feed tube.
Pour the vinaigrette into a small bowl and serve.
Makes about 1¼ cups vinaigrette.
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