Equipment
* optional
Ingredients
Salad Base
- 300 g romaine lettuce, washed, thoroughly dried, and chopped
- 150 g cherry tomatoes, halved
- 100 g cucumber, sliced into half-moons
- 50 g red onion, thinly sliced
Homemade Garlic Dressing
- 3 garlic, finely minced
- 60 ml extra virgin olive oil
- 30 ml apple cider vinegar
- 10 g dijon mustard
- 10 g honey
- 3 g kosher salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 178 kcal
- Protein
- 2 g
- Carbohydrates
- 10 g
- Fat
- 15 g
- Fiber
- 3 g
- Sugar
- 5 g
- Sodium
- 329 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 362 mg
- Calcium
- 47 mg
- Iron
- 1.2 mg
- Magnesium
- 23 mg
- Phosphorus
- 51 mg
- Zinc
- 0.4 mg
- Vitamin A
- 329 mcg
- Vitamin C
- 11 mg
- Vitamin E
- 2.3 mg
- Vitamin K
- 91 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.07 mg
- Niacin
- 0.3 mg
- Folate
- 107 mcg
- Water
- 118 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Wash the romaine lettuce and dry it thoroughly using a salad spinner or clean kitchen towels. Chop the dry leaves into bite-sized pieces and place them in the large salad bowl.
Halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion. Add these prepared vegetables to the salad bowl with the romaine.
In a small jar with a tight-fitting lid, combine the minced garlic, extra virgin olive oil, apple cider vinegar, dijon mustard, honey, kosher salt, and black pepper. Seal the jar and shake vigorously until the mixture is completely uniform and creamy.
Pour half of the dressing over the salad. Use salad tongs to gently toss the greens, ensuring every leaf is lightly coated. Taste a leaf and add more dressing if desired, then serve immediately.
Chef's Notes
- Always dry your greens thoroughly; water on the leaves will repel the oil-based dressing, dilute the flavor, and pool at the bottom of the bowl.
- For a mellower garlic flavor, let the minced garlic sit in the apple cider vinegar for ten minutes before adding the oil. The acid denatures the enzymes that create the harsh garlic bite.
- To upgrade this simple side salad, top it with toasted pine nuts, sunflower seeds, or a handful of shaved parmesan cheese for added umami and crunch.
Storage
Refrigerator: 3 days — Store dressing and salad components separately. Dressed salad will become soggy within hours.
Troubleshooting
Dressing separates quickly after mixing
Cause: Insufficient emulsification or lack of mustard acting as a binder
Fix: Shake vigorously again right before pouring.
Prevention: Shake more vigorously and ensure precise measurements of the dijon mustard, which helps bind the oil and vinegar.
Salad becomes soggy and wilted
Cause: Salad was dressed too early or greens were still wet
Fix: Cannot be fixed once fully wilted, but adding fresh, crunchy croutons can help mask the texture.
Prevention: Always dry greens thoroughly and only dress the salad immediately before serving.
Garlic flavor is too harsh and overpowering
Cause: Garlic cloves were unusually large or highly pungent
Fix: Add a pinch more honey and a splash of olive oil to the remaining dressing to dilute the intensity.
Prevention: Macerate the minced garlic in the vinegar for 10 minutes before adding the oil to mellow the harsh allicin compounds.
Cultural Context
The simple green salad is a foundational dish in everyday American dining, often served as a palate cleanser or a preamble to the main course. The homemade garlic vinaigrette elevates this simple staple, drawing on classic French dressing techniques to create a bright, pungent emulsion that highly processed store-bought versions cannot replicate.
