Having gotten more comfortable with a simple vinaigrette (a lot of whisking goes a long way), I tried my hand at this easy salad recipe, utilizing a base of baby greens and thinly-sliced fennel, topped with a few slices of avocado. It’s the perfect choice to pair with a chicken or fish dish that utilizes lemon in some other fashion. To halt the avocado from turning brown once it’s sliced, rub with an extra lemon wedge – the acidic juice will prevent it from going brown (the same trick that is used for apples).
As for the dressing, this was a very good one – filled with flavor from the zest and the garlic, and given a different twist by the miracle elixir that is White Balsamic vinegar. I’ve seen it recommended to add the olive oil in a slow steady stream while whisking furiously. I’m not that coordinated, so I end up with everything added at one time, but the addition of the mustard starts the mixing process, and if you use enough arm action it should come together nicely. (Keep your sexual innuendoes out of my salad-preparation, please.)
Lemon Dijon Vinaigrette
– 2 Tbsp. lemon juice
– 1 tsp. lemon zest
– 2 Tbsp. white balsamic vinegar
– 1 Tbsp. Dijon mustard
– 6Â Tbsp. olive oil
– 1 clove garlic (pressed through garlic press)
– Salt & pepper to taste
