green salad with garlicky red wine mustard vinaigrette

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salad lettuce salmon pepitas mustard avocado dressings salad greens pumpkin seeds smoked salmon

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This dressing is one that I make a lot of at once, and then keep in the refrigerator to use all the time. It keeps really well, is yummy and creamy without any eggs or cream in it (mustard is the emulsifying agent), and is great with a variety of different salads. These are two of my favorites—to eat as a meal, with the fish and avocado, or to make more simply, and to eat as a side with soup, beans, or open-faced toast sandwiches. You can also toss the dressing onto steamed broccoli or green beans and top them with toasted green pumpkin seeds.

dressing

6 tablespoons red wine vinegar
2 tablespoons Dijon mustard
4 medium cloves garlic, chopped coarsely
1 teaspoon sea salt or kosher salt
1-2 tablespoons honey
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½ cup extra-virgin olive oil

Put first 5 ingredients in a blender and blend until completely smooth. Slowly pour in oil to make a creamy emulsion. Taste and season with more salt or honey if it needs it.

salad—for a meal, with smoked salmon and avocado

1 large head lettuce, washed, dried, and torn into bite-sized pieces, or a large bowl of baby salad greens or stemmed baby spinach
½ cup pepitas (green pumpkin seeds), toasted in a skillet until puffed and golden
1 avocado, peeled and cut into cubes
1-2 cups kippered salmon, flaked (I love to use buttery-rich Alaskan king salmon)

1. Toss the salad greens with dressing to your taste, then add the avocado and salmon. Toss again.
2. Sprinkle toasted pumpkin seeds over the salad and serve.

salad—as a side, with toasted pumpkin seeds

1 head lettuce, washed, dried, and torn into bite-sized pieces, or a bowl of baby salad greens or stemmed spinach
¼ cup pepitas (green pumpkin seeds), toasted in a skillet until puffed and golden brown

Toss the salad greens with dressing to your taste, then sprinkle the pumpkin seeds over the salad and serve.