Green Salad

Green Salad with VinegretteIn our recent travels to California, we met (for the second time) Michelle. Michelle is a native Cameroonian, who is, by the way French, as well. I had many conversations with Michelle during our few days in Oceanside, and I found her to be very interesting, in particular in the ways she cooked. What I really enjoyed about Michelle was the simplicity she brought to her food, and something that I took away was the green salad. This brought back memories of when I would make salads and the dressing for my wife; really basic, but packed with flavors.

On one particular evening, I made grilled chicken, as well as assisted Michelle in making what I thought would be a salad. You know, the salad that contains mixed vegetables and tossed with dressing. I was soon wrong, however open to what Michelle was doing. I was learning how she preferred, as well as many Cameroonians, their dinners. Instead of tossing the vegetables with the lettuce, she simply kept those as a separate dish, which contained only cucumbers and tomatoes, tossed lightly with olive oil and sea salt.

In a separate bowl she had tossed greens mixed with a vinaigrette. While sitting down and eating with Michelle, she ate her cucumber and tomato mix first, then chicken, and lastly the green salad. I followed suit, and must say I was generally pleased, especially with the freshness and punch of the flavors of balsamic vinegar, garlic, and olive oil at the end. It was as though the green salad cleaned and cleansed the pallet. Upon arrival back to Wisconsin, I made my version of green salad with vinaigrette.


  • Green leaf lettuce, cleaned, dried, and torn into bite size pieces
  • Romaine lettuce, cleaned, dried, and torn into bite size pieces
  • Sea salt
  • Fresh ground pepper
  • Olive oil
  • 1 tbs dijon mustard
  • 2 tbs Balsamic vinegar
  • 1-2 cloves of garlic, finely chopped

In a large bowl, combine your garlic, vinegar, salt, pepper, mustard, and olive oil. You want to whisk in the olive oil, enough to make a dressing. You will notice the olive oil blend into the ingredients. Now, add your greens to the top of the dressing. When you are ready, simply toss the lettuce gently and lightly coat each lettuce piece. The flavors are so great as you get the tartness from the vinegar and mustard and the punch of the garlic. It creates a circus in your mouth, not only that but it is healthy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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