Ingredients
Units
Scale
Salad
- 8 oz package of your favorite mixed greens
- 5 basil leaves, torn by hand
- 1 cup (about 1-2 whole carrots), peeled into ribbons (use a potato peeler to create ribbons)
- 1/2 cup (about 4 oz) Castelvetrano Olives
- 4 oz Chèvre cheese variety of your choice, crumbled with hands
Lemon-Garlic Salad Dressing
- 1/3 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 small crushed clove garlic
- crushed kosher salt and black pepper
Instructions
Salad
- In a large salad bowl or plater add the mixed salad and the basil. Mix until evenly distributed. Add the rest of the ingredients on top of the salad. Do not toss.
- Add all of the prepared dressing on evenly on top of the salad 10 minute before serving. Do not toss or all the ingredients will fall to the bottom. The dressing will eventually coat the bottom of the salad as it sinks. The salad will toss naturally as it is served.
Lemon-Garlic Salad Dressing
- In a small bowl, whisk together the oil, lemon juice, garlic, and ¼ teaspoon each salt and pepper. Store the dressing for up to a week in a glass container or mason jar in the refrigerator.
- Prep Time: 10 min
- Cook Time: N/A
- Category: Savory
- Method: Italian
- Cuisine: Italian
Keywords: salad, chèvre cheese, olives, side dish, carrots