Equipment
* optional
Ingredients
Salad Base
- 150 g bibb lettuce, washed, dried, and torn into bite-sized pieces
- 250 g cherry tomatoes, halved
- 200 g canned hearts of palm, drained and sliced into 1cm thick rings
- 30 g red onion, thinly sliced
Tangy Vinaigrette
- 45 ml extra virgin olive oil
- 30 ml apple cider vinegar
- 10 g dijon mustard
- 5 ml maple syrup
- 2 g salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Wash the Bibb lettuce thoroughly and dry it completely using a salad spinner or clean kitchen towel. Tear the leaves into bite-sized pieces and set aside.
Place the halved cherry tomatoes, sliced hearts of palm, and thinly sliced red onion on the cutting board.
In a small mixing bowl, combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and black pepper. Whisk vigorously until the dressing becomes a smooth, emulsified liquid.
Transfer the prepared Bibb lettuce, cherry tomatoes, hearts of palm, and red onions into a large salad bowl.
Drizzle the vinaigrette over the salad components. Toss gently until all ingredients are lightly and evenly coated. Serve immediately.
Chef's Notes
- Drying your lettuce completely is the single most important step in salad making. Any residual water will create a barrier, preventing the vinaigrette from clinging to the leaves.
- Hearts of palm provide a fantastic textural contrast and a slight briny flavor that bridges the sweetness of the cherry tomatoes and the acidity of the dressing.
- If the raw red onion is too sharp for your palate, soak the slices in ice water for ten minutes, then drain well before adding to the salad. This removes the harsh bite while keeping them crisp.
- The Dijon mustard in the vinaigrette acts as an essential emulsifier, binding the oil and vinegar together into a cohesive dressing rather than a separated mixture.
Storage
Refrigerator: 2 days — Store dressing and salad components separately. Dressed salad will wilt quickly.
