Serves 1
Directions
- 1Stir together salt, mayo, mustard, and molasses in a Mason jar.
- 2Add vinegar and shake to combine.
- 3Add oil in three additions and shake well each time.
- 4Smear the dressing all around the bowl and add the greens.
- 5Dress salad by drizzling dressing from the start.
- 6Make candied nuts using Erika Turner's simple method.
- 7Whisk together foamy egg white, granulated and brown sugars, melted butter, salt and spices.
- 8Stir in nuts and spread onto lined baking sheet.
- 9Bake in a 350-degree oven until nuts are browned, stirring once halfway through.
- 10Let them cool and then chop.
- 11Make crunchy vegetables using Andrea Geary's method.
- 12Use a mandolin to shave vegetables that can be eaten raw in a salad.
- 13Pop them in a salad spinner and cover with ice and water.
- 14Leave in fridge for at least two hours.
- 15Drain the veg and spin dry.
- 16Make croutons by wetting bread and cooking in skillet with oil, garlic and parmesan.
- 17Add baby arugula to a bowl.
- 18Add a drizzle of lemon juice and toss.
- 19Add salt and olive oil.
- 20Give it a quick toss.
- 21Add salad to the plate.
- 22Shave pecorino over the top.
- 23Add lemon zest and crack black pepper.
Ingredients
- arugula
- pecorino cheese
- lemon
- salt
- olive oil
- romaine
- ranch
- baby spinach
- bib lettuce
- vinaigrette
- salt
- mayo
- mustard
- molasses
- vinegar
- olive oil
- vegetable oil
- chabata
- sugar
- butter
- spices of choice
- minced garlic
- parmesan
- cracked black pepper
- candied nuts
Equipment
knifecutting boardgraterbowlmeasuring glasssalad spinnerwhisksaptulaskilletoven
Tips
- Pair the dressing to the greens.
- Balance flavors that you like along with texture.
- Emulsified vinaigrette is a good choice when in doubt.
- Using 2 types of oil (extra virgin olive oil and vegetable oil) keeps the vinaigrette from solidifying in the fridge.
- Add other ingredients before or after dressing according to whether they will wilt.
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