My name is Mary.  I love cooking healthy food for family & friends, making specialty coffee, wine tasting, finding great beauty products, traveling, and organizing everything. I document it all here! xo

spring salad with sherry vinaigrette + brazil nut parmesan

spring salad with sherry vinaigrette + brazil nut parmesan

{vegan, gluten-free, plant-based, dairy-free, soy-free}

In the spring, the farmer's market is filled with an array of beautiful lettuces.  The greens are so tender, and delicate, all they need is a simple dressing. It's strange to me that there's still a market for store bought salad dressings that are filled with sugar, additives and ingredients that are difficult to pronounce. 

A basic dressing can take as little as one minute to make and can be as simple as olive oil and lemon, or your favorite vinegar.  A good ratio to keep in mind is about one to two tablespoons of acid (i.e. vinegar or lemon), for every five tablespoons of oil.  This ratio can change depending upon the type of oil or vinegar.  Always taste your dressing before tossing it with you salad.

I usually don't make any dressing with more than five key ingredients.  If you want more flavor in this recipe, add a small, finely diced shallot or some herbs (i.e. chopped thyme or parsley).  Just allow the shallot or herbs to sit in the vinegar and salt for about 5-10 minutes before whisking in the oil.  You could also substitute the olive oil for walnut oil which is delicious!  However, I don't always have it on hand, as it can be pricey. 

Make sure you use a high-quality sherry vinegar.  Cheap ones can have a sharp or harsh flavor.  I prefer this one; you can get it at most grocery stores for about six dollars.  This dressing is perfect served over simple greens, massaged into kale, or used as a marinate for grilled vegetables.  I like to sprinkle brazil nut or dairy-free parmesan over the top for additional flavor.  But any parmesan of your choosing would be great too!

Total: 5 minutes | Prep: 5 mintues or less | Makes about 1/2 cup


whisk or fork

jar for making and storing the extra dressing

jar or container for dressing storage

measuring spoons

salad bowl and serving spoons



4 cups spring lettuce, or preferred greens

3 tablespoons brazil nut parmesan, or any parmesan of your choice

fresh ground pepper to taste

Sherry Vinaigrette

1 1/2 to 2 tablespoons high quality sherry vinegar, such as this one

*optional small shallot, finely diced

1/2 teaspoon sea salt, or to taste

5 tablespoons high quality olive oil, such as this one

fresh ground pepper to taste



1.  Combine vinegar, salt and olive oil in a small bowl or jar.  Whisk the ingredients together until emulsified. Taste the dressing, adding more salt, vinegar or olive oil as necessary. 

2.  Pour the dressing slowly, little by little as you gently toss the salad.  Stop to taste before adding more dressing.   Sprinkle parmesan over the salad and season with fresh ground pepper; mix in gently and serve immediatly.



* Allow the shallot to sit in the vinegar and salt for about 5-10 minutes before whisking in the oil.  This breaks down the shallot and makes the dressing more flavorful. 

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