- ¼ cup (56ml) olive oil
- 2 tablespoons (30ml) red wine vinegar
- 1 tablespoon (15g) Dijon mustard
- ½ tablespoon (7ml) freshly squeezed lemon juice + the zest of 1 lemon
- ½ teaspoon kosher salt and several turns of the pepper mill
*Limit the total amount of stronger tasting herbs like oregano and thyme to 2 tablespoons and feel free to use lighter-tasting herbs like basil, chives and parsley more liberally.
Feel free to customize this salad with the following complementary modifications:
•Several handfuls of roughly chopped, fresh spinach, arugula or pea shoots.
•A half cup, more or less, of crumbled feta
•A half cup or so of pitted and sliced or halved Kalamata olives
•A spoonful or two of capers
•A cup, give or take, of canned artichoke hearts, well drained and quartered
•Garbanzo beans instead of cannellini beans
•Canned wild salmon (or leftover cooked tuna or salmon instead of canned)
•Add some chopped avocado just before serving
•Sprinkle with roasted pumpkin seeds (pepitas) before serving