JULIENNE SALAD WITH SPRING DRESSING
Steps:
- Start by Julienning your vegetables into thin match sticks. and place in bowl. Be sure to have an extra sharp knife and take your time while slicing. Dressing: In a mixing bowl add the zest and juice of one lemon (zest first!), 4 tbsp of Red Onion or shallots finely diced, 3 Tbsp of red wine vinegar, 1-2 Tbsp of honey, 2 teaspoons of salt, 1 or pepper and 1 tsp of oregano. Slowly drizzle about an eighth of a cup of olive oil while whisking. Whisk for two minutes, then add in another 1/8th c of Olive oil. Dress the salad with less than half of what you made, you don't need much. Store the rest in fridge, can be used for marinades as well!
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