Don’t Miss the Goods

Get delicious recipes delivered to your inbox.

Made this Recipe?

We’d love to see your photos and hear about how it turned out!

Join the Conversation 3 Comments
Close

A Good Salad & Dressing

February 9, 2021 | By Jeremy Scheck | 3 Comments

@scheckeats

I don’t like recipes with more oil than vinegar. This is super adaptable! #salad #saladdressing #dressing #vegan #vinaigrette#collegefood #food

♬ treehouse by alex g – kale

A Good Salad & Dressing

Ingredients

For the dressing (everything is to taste; more specific guidance is in the instructions)

  • Good extra virgin olive oil
  • Red wine vinegar
  • Champagne vinegar (optional)
  • Dijon mustard
  • Salt
  • Freshly ground black pepper
  • Garlic powder
  • Red pepper flakes
  • Maple syrup

For the Salad (everything is to taste; more specific guidance is in the instructions)

  • 1 head broccoli
  • A handful mushrooms, such as shiitake or baby Bella
  • A drizzle of oil (I prefer a neutral oil like avocado)
  • A drizzle of maple syrup
  • A drizzle of soy sauce (or gluten free/soy free alternative)
  • Garlic powder
  • Red pepper flakes
  • Freshly ground black pepper
  • 2-3 large handfuls mixed greens
  • Bell pepper
  • Red onion
  • Fried onions
  • Toasted Sesame seeds

Instructions

  1. For the dressing, shake together the olive oil, vinegars, and dijon mustard in a jar. I like 1/4 cup olive oil, 1/4 cup vinegar (both types combined), and 1 teaspoon of mustard. Taste and adjust seasoning as desired with the remaining ingredients. You can double the dressing, if desired, and it stays good in the fridge at least 2-3 weeks. If the olive oil solidifies in the fridge, take it out a little while before using and shake.
  2. For the salad, preheat the oven to 425° F. Slice the mushrooms thinly and cut up the broccoli in chunk suitable for a salad (up to you how big). Place them on a baking tray (use parchment paper for easier cleanup) and lightly drizzle with the oil, maple syrup, and soy sauce. Season to taste with garlic powder, red pepper flakes, and black pepper. Roast for 20 minutes as you prepare the rest of the salad ingredients.
  3. Place the greens in a large bowl. Thinly slice bell pepper and red onion using a mandoline or carefully with a knife. Add them on top of the greens. Add the roasted veggies when they are done (your choice if you prefer them at room temp).
  4. Toss the salad with the dressing (use as much as you like) and then top with crispy onions and sesame seeds.
3 Comments
Add a Comment

Comments

  1. I loved this! I don’t know why I never tried something like it (I used to always drip a spoon of olive oil and maybe some balsamic over my salads) this made a really big different and totally improved my meal and made it feel like a restaurant’s dish. Thank you so much!

  2. Such a good, balanced dressing and really great baseline, to make it more to your taste. Thanks Jeremy 😁

Share Your Thoughts

Your email address will not be published. Required fields are marked *

Get This & More

Get delicious recipes delivered to your inbox.

@ScheckEats on Instagram