Description
A basic, foolproof side salad recipe topped with a versatile and easy creamy dressing.
Ingredients
Scale
For the salad:
- two big handfuls mesclun, or “mixed” greens
- 1 orange pepper, diced
- 1/2 white onion, diced
- 4–6 radishes, sliced thinly
- two big handfuls cherry tomatoes, halved
- OR, whatever fresh vegetables you have on hand
For the Dressing:
- 1/4 cup mayonnaise
- 2 tablespoons crème fraîche*
- 1 tablespoon Dijon mustard
- 1 tablespoon stone-ground mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- Optional additions: freshly ground black pepper, celery seed, fresh or dried dill, etc.
Instructions
- Divide the salad ingredients between two bowls.
- Add all the dressing ingredients into a small bowl and whisk until thoroughly combined.
- Divide the dressing between the two salads and mix. You also have the option of adding a bit less dressing (start with 3 tablespoons for each bowl and see if you need more).
- Enjoy immediately.
Notes
Adapted from “Celery root salad with mustard sauce” from David Lebovitz’s cookbook, My Paris Kitchen.
Try looking for crème fraîche in the gourmet cheese section of your grocery store. You could also make it at home by adding 1 tablespoon of yogurt or buttermilk to 1 cup of heavy cream and letting it sit at room temperature until VERY creamy, about half a day.
Keywords: salad, side salad, salad recipe, simple side salad, mesclun greens, creamy dressing, creamy salad dressing, sauces, dressings, salad dressing, salads, vegetables, vegetable cooking, vegetarian