Shades of Green Salad with Alberta Vinaigrette

At Alberta Food Tours, we often create an experience where we change a classic French vinaigrette into an Alberta vinaigrette starring two of Alberta’s signature foods, canola and honey. Using an Alberta-made mustard instead of one from Dijon (which ironically is most likely made from Alberta mustard seeds) takes it to another level and makes me absurdly happy. We get our guests to do the whisking, and once they see how easy it is to make their own vinaigrette, they’re hooked. And that, my friends, is what it’s really all about. – Eat Alberta First, Karen Anderson, TouchWood Editions.

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Shades of Green Salad with Alberta Vinaigrette

Course Salad

Servings 6 servings

Author Karen Anderson, author of Eat Alberta First

Ingredients

For the salad

• 1 cup watercress arugula, or pea shoots
• 2 cups butter lettuce green frisée, or baby romaine (or a combo of these)
• 1 green pepper cut lengthwise in 8 strips and then sliced diagonally
• 6 baby cucumbers ends removed and sliced diagonally with skin on
• 2 ribs of celery sliced diagonally
• 1 ripe avocado halved, pitted, and sliced diagonally
• 3 scallions sliced diagonally

For the vinaigrette

• 2 Tablespoons vinegar
• Salt
• 2 teaspoons Alberta honey
• 2 teaspoons Alberta-made mustard
• 6 Tablespoons organic canola oil
• Pepper

Instructions

For the salad

• Arrange the vegetables on a platter, starting with the watercress around the outside and working in with the lettuce leaves in a circular pattern before topping with the green pepper, cucumbers, celery, avocado, and finally the scallions.

For the vinaigrette

• Whisk the vinegar with a pinch of salt in a medium bowl until the salt dissolves.
• Add the honey and mustard to the bowl and whisk to a smooth paste.
• Drizzle the oil into the mix slowly, whisking continuously until the dressing is thick and creamy.
• Season with pepper to taste.
• Drizzle the vinaigrette over the salad on the platter just before serving

Notes

Recipe by Karen Anderson from Eat Alberta First, copyright © 2023 by Karen Anderson. Reprinted with permission of TouchWood Editions.

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