The Master Vinaigrette

On Episode 3 of The Canteen Cooks, Renée shares her master vinaigrette recipe which is used as a base to create three easy, healthy salads. This video walks you through how one vinaigrette can easily be transformed by using a few simple ingredients. We received a number of requests to make salads - something Renée is well known for. The three salads include Carrot Slaw, Farrod Salad, Kale Salad. All three of these salads can easily be made ahead of time and are perfect for lunch or as a side for dinner. We've included the recipes below:

MASTER VINAIGRETTE

Ingredients:

• 4 cloves garlic; minced

• 1/4 cup lemon juice

• 1/2 cup canola oil

• 1 tbsp extra virgin olive oil

• salt & pepper; to taste

Directions:

Combine lemon juice, garlic a healthy pinch of salt and let sit for 3-4 minutes. Whisk in canola oil and olive oil until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the fridge for up to a week.

---

CARROT SLAW

Ingredients:

• 4 carrots; grated

• 1/4 cup currants or dried cranberries

• 1/4 cup pumpkin seeds or sunflower seeds

• 1/4 cup cilantro; chopped

• salt & pepper; to taste

** master vinaigrette, PLUS:

• 1/2 tsp ground cumin

• 2 tsp maple syrup

Directions:

Toss all ingredients together in a bowl, add vinaigrette and toss until combined. Garnish with additional cilantro, olive oil, and a pinch of Maldon salt.

---

FARRO SALAD

Ingredients:

• 2 cups cooked farro (follow the instructions on the package)

• 1/2 cup feta; crumbled

• 1/2 cup cherry tomatoes; halved

• 1/2 cup cucumber; diced

• 1/4 cup dill; chopped

• salt & pepper; to taste

** master vinaigrette, PLUS:

• 1 tbsp tahini

• 2 tsp sumac

Directions:

Toss all ingredients together in a bowl, add vinaigrette and toss until combined. Garnish with additional dill, crumbled feta, olive oil, and a pinch of Maldon salt.

---

KALE SALAD

Ingredients:

• 1 bunch kale; removed from stem and torn

• 1/2 cup asiago; grated

• salt; to taste

** master vinaigrette, PLUS:

• 2 tsp Worcestershire

• 1/2 tsp chili flakes

Directions:

Toss torn kale and vinaigrette in a bowl. Be sure to give the kale a good workout with the vinaigrette to ensure every leaf is coated. Add grated asiago and season with salt.