Ditch those bottled salad dressings! This healthy French inspired simple green salad comes together in just 5 minutes using 5 ingredients and features glistening leaves of crisp lettuce and a bright but balanced vinaigrette. An easy technique not only makes this salad a breeze to make, but also gives it an incredible flavor (hint: it's in the bowl!).
I hadn't thought to post this simple green salad recipe, as it seemed too easy, but I constantly have friends drop their jaws when I make the salad, and not just to steal greens from the bowl. It’s so good, but beyond easy. You can serve the French style salad alongside just about any main course, and you can adapt it according to what you have or like. (Don't miss the step-by-step VIDEO!)
French green salad
I learned how to make this salad when I studied abroad in France in college. Every night my French maman would serve it after the main course, before dessert (ahhh... those meals were incredible). She'd pull a wooden salad bowl from the fridge, which would be brimming with torn lettuce leaves (never anything else). As she tossed the leaves, they would almost magically start to glisten with dressing. It was the best salad I had ever eaten, and I've been making it for two decades since.
Green salad dressing
The secret is to this salad is the simple vinaigrette, which is made right in the bottom of the salad bowl. The dressing is made with just 4 ingredients:
- Fresh lemon juice: Lemon juice stands in for vinegar in this salad, lending a gentler flavor that's still bright enough to wake up the palate.
- Garlic clove: A smashed garlic clove infuses the lemon juice with flavor without overpowering the dressing (however, if you really love garlic you can grate the garlic into the dressing).
- Dijon mustard: Dijon mustard not only lends flavor, but it also helps emulsify the vinaigrette.
- Extra virgin olive oil: Olive oil ties everything together. This is the time to pull out the best bottle you have!
How to make a simple green salad step by step:
This is more of a technique than a strict recipe, and you can simply eyeball it once you find the balance of flavors you like. Here's how you do it:
- Squeeze the juice of half a lemon into the bottom of a salad bowl and add a crushed garlic clove. If you're short on time, rub the garlic around the bowl (this will add flavor quickly). If you have some time, let the garlic sit in the lemon juice for anywhere from 5 to 30 minutes (I usually let it sit while I prep the main course).
- Add a spoonful of Dijon mustard, and season well with salt and pepper. Whisk to combine. Slowly whisk in extra virgin olive oil.
- Pile lettuce over the dressing. At this point you can put the salad bowl in the refrigerator until you're ready to eat.
- When you're ready to eat, toss the salad in the dressing at the bottom of the bowl. Boom, you'll have the best salad you’ve ever tasted. Serve it as a first course, alongside a main course, or, do as the French do, and serve it after the main course as a palate cleanser.
Toppings and variations
You can keep the salad simple, or you can add toppings for added texture and flavor.
- Lettuce: You can use any lettuces you like, such as mesclun, Bibb lettuce, red leaf lettuce, spinach or even kale. Just remember, for the best tasting salad, use the freshest greens you can find.
- Other Vegetables: You can also add other vegetables, such as shaved carrots or fennel, roasted beets, sliced cucumbers, blanched asparagus, peas, diced avocado, etc. Stick with what's in season.
- Nuts: Chopped toasted nuts are a great way to add crunch. I especially love sprinkling the salad with these Maple Pecans, which are sweet and salty.
- Cheese: Any kind of shaved aged cheese is delicious, such as parmesan, Comté or gruyere. You can also crumble in goat cheese or feta.
- Fruit: For a bit of sweetness you can add thinly sliced fresh fruit, such as apples or pears, or you can sprinkle in dried fruit, such as dried cranberries or cherries.
- Protein: You can transform this simple green salad into a meal by topping it with a protein, such as rotisserie chicken, roasted salmon, sautéed shrimp, thinly sliced steak or chickpeas.
FAQs
Yes! You can prep this salad up to 2 hours in advance. Make the dressing in the bottom of the salad bowl, pile the greens over top, then refrigerate the whole bowl (if you'll be refrigerating the salad for 30 minutes or longer, arrange some damp paper towels on top of the salad before refrigerating to keep it crisp). Right before serving, toss the salad greens in the dressing. It's perfect for entertaining or busy weeknights.
A green salad is made with lettuce and a simple but flavorful vinaigrette. For the best flavor, use the freshest greens you can find.
You can keep your salad simple and just use lettuce, or you can bulk it up with other ingredients. Try adding veggies such as shaved carrots, fennel, cucumbers and/or beets (the sky is the limit!). Or you can sprinkle in toasted nuts, cheese, fresh or dried fruit and/or croutons. You can turn the salad into a full meal by adding protein (think grilled chicken, shrimp, sliced steak or tofu).
The ingredients in a French style vinaigrette include: lemon juice or vinegar, Dijon mustard and olive oil. Adding a crushed garlic clove imparts a delicious flavor.
In France, the salad is often served after the main course, as a palate cleanser.
Recipe tips:
- You'll need a large salad bowl for this French salad recipe. I prefer a wood bowl, but you can use any large bowl you have!
- For an individual salad, you can use a smaller bowl and cut back on the dressing quantities (I do this often for lunch).
- For the best flavor, use the freshest greens you can find, along with good quality Dijon mustard and olive oil (I like Paesano, which is easy to find).
- Feel free to add other vegetables or toppings, such as shaved or crumbled cheese, fresh or dried fruit, or nuts. I especially love adding these Maple Pecans.
- To transform the salad into a full meal, top it with a protein, such as rotisserie chicken, roasted salmon, sautéed shrimp, thinly sliced steak or chickpeas.
- Serve this salad alongside nearly any main course, such as Lemon Garlic Roasted Chicken, Broccoli Quiche, Easy Lamb Ragu, Salmon Potato Cakes, Grilled Pork Chops, Slow Cooker Salmon, or Romesco Chicken.
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Simple French Green Salad
Ingredients
- ½ lemon
- 1 garlic clove, peeled and smashed
- 1 spoonful Dijon mustard
- Salt and freshly ground black pepper
- Good quality extra virgin olive oil
- 1 head or bunch of salad greens (the freshest you can find), torn into bite-sized pieces if needed
- Optional add-ins: toasted nuts, shaved or chopped vegetables, cheese, etc.
Instructions
- Squeeze the juice from ½ lemon into the bottom of a large salad bowl. Add the garlic, and rub it around the bowl. If you like a mild dressing, you can pull the clove out (I always leave it in). Whisk in a spoonful of Dijon mustard, and season with salt and pepper. Whisk in olive oil—you’re aiming for about twice as much oil as lemon juice. Dip a lettuce leaf into the dressing and give it a taste. Adjust the flavorings as desired.
- Pile the lettuce leaves into the bowl. If you’re not eating the salad right away, stick the bowl in the fridge (without tossing). Right before serving, season the greens with salt and pepper, and toss them with the dressing.
Notes
- You'll need a large salad bowl for this French salad recipe. I prefer a wood bowl, but you can use any large bowl you have!
- For an individual salad, you can use a smaller bowl and cut back on the dressing quantities (I do this often for lunch).
- For the best flavor, use the freshest greens you can find, along with good quality Dijon mustard and olive oil (I like Paesano, which is easy to find).
- Feel free to add other vegetables or toppings, such as shaved or crumbled cheese, fresh or dried fruit, or nuts. I especially love adding these Maple Pecans.
- To transform the salad into a full meal, top it with a protein, such as rotisserie chicken, roasted salmon, sautéed shrimp, thinly sliced steak or chickpeas.
- Serve this salad alongside nearly any main course, such as Lemon Garlic Roasted Chicken, Broccoli Quiche, Easy Lamb Ragu, Salmon Potato Cakes, Grilled Pork Chops, Slow Cooker Salmon, or Romesco Chicken.
Did you make this recipe? If so, I'd love to hear what you think! Please leave a comment and star review below - it's helpful to me and to others!
Karina L says
For this one bowl salad, what would you recommend I sub in if I don't like mustard? (I'm not a mayo girl either, though mayo in homemade dressings can be helpful if the other flavors in it hide the mayo😅)
Nicki Sizemore says
Hi Karina, you can absolutely omit the mustard! The dressing won’t emulsify but will still taste great. You can also sub in honey, which will help with the emulsion. I hope you enjoy!