Ultimate Chopped Salad with Easy Lemon Vinaigrette
This Ultimate Chopped Salad with Easy Lemon Vinaigrette is the perfect way to make any meal special!
Servings: 4 main dish servings, or 6-8 side side servings
Ingredients
For Shallots:
- 2 shallots, very thinly sliced
- 1 tablespoon cornstarch
- 2 tablespoons extra virgin olive oil
- salt and pepper, to taste
For Lemon Vinaigrette:
- ¼ cup fresh lemon juice
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ¼ teaspoon freshly ground pepper
- ¼ cup + 1 teaspoon extra virgin olive oil
For Salad:
- 2 heads romaine lettuce, chopped
- 2 green onions, thinly sliced
- 1 pint grape tomatoes, halved
- 1 large cucumber, quartered and sliced
- ½ cup Kalamata olives quartered
- 1 tablespoon capers
- 2 ounces blue cheese, crumbled
- small handful of basil leaves, chopped
Instructions
Prepare salad:
- Separate the shallots into rings using your fingers.
- Place shallots in a medium bowl, then sprinkle with cornstarch. Toss the shallots with the cornstarch to coat.
- Head 2 tablespoons olive oil in a large skillet over medium heat.
- Add shallots to the skillet in a single layer. Cook until browned on both sides, turning occasionally (a pair of tongs works well for this).
- Transfer shallots to a paper towel lined plate, then sprinkle with salt and pepper.
Prepare Vinaigrette:
- While shallots are cooking, whisk together lemon juice, garlic, Dijon mustard, salt, and pepper.
- Slowly add olive oil, continuing to whisk until well combined. Set aside.
Prepare Salad:
- Place romaine, green onions, grape tomatoes, cucumber, kalamata olives, capers, blue cheese, and basil in a large bowl.
- Drizzle salad with enough vinaigrette to coat it (you may have a little vinaigrette left over), then gently toss to combine all ingredients.
- Serve salad immediately, topped with shallots. Enjoy!
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