A Good Salad & Dressing
February 9, 2021 | By Jeremy Scheck | 3 Comments
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
- 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.
- 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.
- 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).
- Toss the salad with the dressing (use as much as you like) and then top with crispy onions and sesame seeds.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.
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!
Such a good, balanced dressing and really great baseline, to make it more to your taste. Thanks Jeremy 😁
With this salad dressing, I can never go back!