Who said salads are boring? A good salad will excite all of your senses; the crunchy, sweet, savoury, soft, tangy… oooh the possibilities. My recipe is influenced by a salad I had years ago at my friend house. I never liked salads until I tasted this! Strawberries, feta, dates, nuts…. What kind of craziness is this? Somehow though, it doesn‘t just work, it beats any salad I ever had. The secret sauce? My vinaigrette, tangy, sweet and bold, tastes like… summer.
1 pack of spring greens (fills a large salad bowl)
1 large shallot onion, sliced thinly
4 dates, sliced thinly
1 packet of crumbled feta
1 packet of strawberries, sliced into at least 4/6 pieces each
handful of walnuts
1 tbsp dijon mustard (regular or grainy)
1 tbsp balsamic vinegar
1-2 tbsp honey
1 clove of garlic, minced
juice of half a lemon
salt and pepper to taste
around half a cup of olive oil
Toss all the salad ingredients together in a large bowl.
For the vinaigrette, Add all the ingredients in a mixing bowl except for the olive oil. Give them a good whisk
Start adding the olive oil in a thin stream while simultaneously whisking the dressing with a wire whisk. The stream should be thin and the whisking fast to emulsify the dressing. It will take between 1/4 to 1/2 cup of olive oil to get that beautiful, light brown color and to get the right consistency (see video).
Add your vinaigrette to the salad, toss and enjoy!
You can add more lemon juice in your vinaigrette if you want it extra tangy, I personally like a balanced flavor so half a lemon is enough.
You can use any greens you like, I love the variety of spring greens but have used just baby spinach before and it was good!
Sub the dates with dried cranberries if you don’t like dates