Salad

Salad accompanies almost every meal and varies based on what else is being served. Sometimes I make a more complicated salad but most often I toss fresh greens with a bit of avocado, tomato and a simple vinaigrette dressing. Below is just one variation of salad dressings that I like to make. The shallots can be replaced with minced garlic or left out entirely. A bit of fresh grated parmesan cheese adds a buttery salty flavor to basic salads as well. Sometimes I make the dressing up a head of time, but mostly I drizzle fresh olive oil, lemon juice, vinegar (balsamic or red wine), salt and pepper right over the greens and toss everything together just before serving. Salad dressing is very easy to make and I see no reason one should ever buy bottled dressing.

Butter Leaf Lettuce with Tomato, Simple Vinaigrette and Graded Parmesan

Arugula and Butter Leaf Lettuce with Lemon, Olive Oil and Grated Parmesan

Romaine Lettuce with Simple Vinaigrette (substitute garlic for shallots), Shaved Parmesan and Toasted Croutons

Simple Vinaigrette

Dressing to serve 4 side portions

Ingredients
- 1 teaspoon finely chopped shallots
- 1/2 teaspoon mustard (any type)
- 2 tablespoons fresh lemon juice
- 2 tablespoons best quality extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper

To make the dressing combine the minced shallots, mustard, salt, pepper and lemon juice. While whisking, slowly pour the olive oil into the rest of the ingredients. Let the dressing sit for at least 20. This dressing can be kept for a few days in the refrigerator, but the flavor of onion will become more pronounced. I prefer to use the dressing the day it is made.