Helen Rennie | Salad Secrets (5 Rookie Mistakes to Avoid) @helenrennie | Uploaded 4 years ago | Updated 13 hours ago
Salad Secrets (5 Rookie Mistakes to Avoid)
Lemon Vinaigrette
15g (1 Tbsp) lemon juice or vinegar of your choice
10g (2 tsp) Dijon mustard
30g (2 Tbsp) olive oil
In a small bowl, mix lemon juice, mustard, and a generous pinch of salt until mustard is completely dissolved. Slowly drizzle in the oil while whisking constantly. Taste and add more oil as needed. Re-whisk before using.
Salad
Feel free to improvise, but here is what I used in the video:
5 oz (140g) leafy greens
Cucumbers, tomatoes, radishes, red onions
1 pita coated in 2 tsp olive oil, sprinkled with za’atar*, baked at 350F (175C) until crisp, 6-7 min, and chopped
Toss with dressing and serve immediately.
In the summer, I buy many of my veggies from Land’s Sake Farm in Weston, MA. If you live west of Boston, check them out. It’s a gorgeous place. They are not sponsoring me. I pay for all my veggies (even the ones that appear in videos ;) landssake.org
If you want a salad that’s not as time sensitive, try these ones:
Cauliflower Salad: youtu.be/kQD3gE8aGq8
Kale Salad: youtu.be/fe9IL3lIkCM
Cabbage Salad: youtu.be/TXITnABrCKE
Affiliate links that help my channel. Thank you for your support!
================================================
Mandoline: amzn.to/2CED8TZ
Cut Resistant Gloves: amzn.to/3jyrrij
Za’atar: (amzn.to/2D0JTiJ)
Support my channel
patreon.com/helenrennie
My cooking classes in the Boston area:
http://www.helenrennie.com
FACEBOOK: facebook.com/HelensKitchenCooking
TWITTER: twitter.com/HelenRennie1
INSTAGRAM: instagram.com/helen.rennie
Salad Secrets (5 Rookie Mistakes to Avoid)
Lemon Vinaigrette
15g (1 Tbsp) lemon juice or vinegar of your choice
10g (2 tsp) Dijon mustard
30g (2 Tbsp) olive oil
In a small bowl, mix lemon juice, mustard, and a generous pinch of salt until mustard is completely dissolved. Slowly drizzle in the oil while whisking constantly. Taste and add more oil as needed. Re-whisk before using.
Salad
Feel free to improvise, but here is what I used in the video:
5 oz (140g) leafy greens
Cucumbers, tomatoes, radishes, red onions
1 pita coated in 2 tsp olive oil, sprinkled with za’atar*, baked at 350F (175C) until crisp, 6-7 min, and chopped
Toss with dressing and serve immediately.
In the summer, I buy many of my veggies from Land’s Sake Farm in Weston, MA. If you live west of Boston, check them out. It’s a gorgeous place. They are not sponsoring me. I pay for all my veggies (even the ones that appear in videos ;) landssake.org
If you want a salad that’s not as time sensitive, try these ones:
Cauliflower Salad: youtu.be/kQD3gE8aGq8
Kale Salad: youtu.be/fe9IL3lIkCM
Cabbage Salad: youtu.be/TXITnABrCKE
Affiliate links that help my channel. Thank you for your support!
================================================
Mandoline: amzn.to/2CED8TZ
Cut Resistant Gloves: amzn.to/3jyrrij
Za’atar: (amzn.to/2D0JTiJ)
Support my channel
patreon.com/helenrennie
My cooking classes in the Boston area:
http://www.helenrennie.com
FACEBOOK: facebook.com/HelensKitchenCooking
TWITTER: twitter.com/HelenRennie1
INSTAGRAM: instagram.com/helen.rennie
