The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Summer Salad

Advertisement

Ingredients

For the dijon vinaigrette:

1 tablespoon dijon mustard

½ cup red wine vinegar

1 tablespoon kosher salt

1½ teaspoons white pepper

1 cup olive oil

1 cup canola oil

1 tablespoon lemon juice

For the salad:

3 cups arugula

4 radishes, shaved

4 tomatoes, sliced into wedges

4 ounces goat cheese

1 cup whole almonds

½ cup dijon vinaigrette

You can’t have a party in the South of France or the Lowcountry without a tomato salad. Store extra dijon vinaigrette in the fridge for up to a month.

Directions

  1. Make the dressing: In a blender, combine mustard, vinegar, salt, and pepper and blend until smooth. Slowly add olive and canola oils while blender is running, followed by 1 tablespoon water. Once emulsified, add lemon juice and blend until combined.
  2. Make the salad: Combine first five ingredients with dressing and toss to combine.
Print Recipe