Step 1: wash and dry produce. I had Romaine lettuce, grape tomatoes, cucumber, and carrot. I normally leave a bit of the skin on the cucumber for vitamins, but I shaved it all off tonight. I was distracted!
Step 2: make the dressing. I failed to photograph some of the prep. Pictured here is a dressing which contains 1/2 C olive oil,3 T white wine vinegar, 1 t grainy dijon mustard (sounds weird, tastes great), 1 whole minced shallot, 3 cloves minced garlic, salt, and pepper. When making your own vinaigrette, wait to add the oil. I allow the shallots and garlic to soak in some of the vinegar for about ten minutes, then I add the mustard, and finally I whisk in the olive oil to create an emulsion. This makes a lot of dressing.
If you dislike mustard, you could use some citrus fruit juice instead. Some people prefer a sweeter vinaigrette. You could add strawberries or raspberries (smash them through a sieve to remove the seeds). I wonder what pineapple vinaigrette would taste like? Hmmmm, is that already a thing? I'll do some research!
Step 3: add your vegetables and allow to absorb some of the dressing.
Step 4: add the Romaine lettuce and toss to coat.
I served my salad with cheddar sourdough breadsticks. They are so crunchy. I love them! Hopefully my gut loves the vegetables!