For the salad: In a salad bowl, combine all ingredients. Add the vinaigrette and toss to coat.
For the vinaigrette: In a small bowl, whisk the lemon juice with the garlic, salt, and pepper. Whisk in the oil until emulsified.
: This vinaigrette is very versatile and we use it often as a base that relies on the garden to determine the salad of the day. Some examples are:
: mâche, baby gem, romaine, arugula, deer’s tongue, frisée, endive, red endive, mizuna, baby beet leaves, watercress
: flat-leaf parsley, curly parsley, chives, chive blossoms, borage blossoms, cilantro, cilantro blossoms, chervil, mint, basil, purple basil, Thai basil
: tomatoes, cherry tomatoes, heirloom tomatoes, bell peppers, jalapeno chiles, celery, jicama, carrots, beets, fennel, corn, peas, green beans
: Granny Smith apples, Gala apples, peaches, apricots, raisins, dates, oranges, tangerines, Meyer lemons, limes
: walnuts, hazelnuts, pecans, pistachios, almonds, Marcona almonds, pine nutsClick here to check out Oprah's new cookbook Food, Health, and Happiness. MORE
:Brussels Sprout, Hazelnut and Apple Salad Curtis Stone’s Frisee and Apple Salad with Ale Vinaigrette and Rye Croutes Jeanette’s Lightened-Up Caesar Salad