This festive season, treat your family and friends to an authentic Italian feast, without dining out, with our easy and exquisite recipes! This is the first in our Cook an Italian Feast Series, here’s how to make a simple Green Salad with Balsamic Vinaigrette to wow your palate. This mixed green salad with balsamic vinaigrette is vegetarian and gluten-free. For vegan, plant-based and dairy-free, omit the cheese crumbles. It is a quick and easy side dish! In just 10 minutes you have a healthy accompaniment to any meal.
If you want to make the best green salad, ensure these 3 things while cooking:
· Make your own vinaigrette
· Use fresh greens, local if possible
· Add toppings with contrasts of flavour and texture
Recipe Serves: 4 | Prep time: 10 mins | Calories: 292
For the Balsamic Vinaigrette
· 2 tablespoons aged balsamic vinegar
· 2 tablespoons Dijon mustard
· 1 tablespoon maple syrup (or honey as a substitute)
· 1/4 teaspoon kosher salt
· 6 tablespoons olive oil
For the Salad
· 8 cups salad greens
· ¼ cup dried cherries (or cranberries)
· ¼ cup cheese crumbles (feta, goat, or gorgonzola)
· ¼ cup slivered almonds (or walnuts, pecans, or pistachios)
Take a medium-sized bowl, beat together the balsamic vinegar, Dijon mustard, maple syrup, and salt until they are fully mixed. Gradually put in the olive oil, adding 1 tablespoon at a time and beating until it incorporates or until an emulsion is formed. Serve instantly. Store refrigerated and bring to room temperature before serving (lasts at least 2 weeks).
In a bowl, over 8 cups of salad greens, drizzle the desired amount of dressing; reserve the rest for future use.
On each plate, place 2 cups salad greens and adorn with dried fruit, cheese crumbles, and nuts. Enjoy!
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