I call this our “house salad” because if you come to dinner, you will more than likely be served this salad. It’s our go-to salad, and I make all the ingredients ahead so I can throw a salad together each night. I’ve discovered that if I always have shredded carrots and cabbage, washed lettuce and prepared dressing on hand, we eat a lot more salad.
We always eat salad at the end of the meal, and Franci has started anticipating the “salad course”. She loves Gorgonzola so much, she gets very pushy about demanding her fair share. I’ve had to start adding extra to the salad, just so there’s some left for me!
Dinner guests frequently ask me for more info
the recipe for the vinaigrette dressing used in this salad. Since “a little bit of this, a little bit of that” isn’t a satisfying list of ingredients, I finally sat down and figured out what the measurements are. This dressing recipe will make enough vinaigrette for multiple salads.
- Butter Lettuce
- Shredded Carrot
- Shredded Root Vegetables (i.e., beets, turnips, parsnips, radishes)
- Shredded Cabbage
- Candied Pecans
- Crumbled Gorgonzola
- 1 1/2 tsp Kosher Salt
- 1 1/2 tsp Sugar
- 1 tsp Freshly Ground Pepper
- 4 tbs Dijon Mustard
- 2 tbs Red Wine Vinegar
- 3 tbs Balsamic Vinegar
- 1/2 C Extra Virgin Olive Oil
Combine all the dressing ingredients in a jar and shake well to emulsify.
Combine the salad ingredients in a large bowl and dress with the vinaigrette.