Family Style Salad



We all love a one pot dinner, but usually think of a slow cooker in winter or hearty stew on the stove, right?  What about a one platter dinner for summer?  We think a family style salad would be just right.  The added bonus is Jill’s recipe makes it easy for me to clean out the fridge at the same time or take a stroll through the garden to see what’s ready.  What will you add to her list from your own fridge? -Maggie

I have always been intimated by salads. Someone else’s salad always seem so fresh, more lively, and more interesting. I’ve come to realize through the years, however, that creating a salad is sort of like arranging flowers — a play of colors, shapes, textures and flavors — and that some of  the best salads have been happy accidents, thrown together from a forage in the garden or fridge.

One-off salads without a recipe, pulled together with some great extra virgin olive oil, the freshest ingredients, and a handful of herbs have become the best salads in my repertoire.

This meal-in-one salad, with a quick simple sweet mustard vinaigrette,  is exactly that.

Served on a large platter, family style, makes it super easy and a good weeknight meal, especially hearty topped with parmesan cheese, egg or even grilled chicken or fish.

What scrumptious salad will you be making this week?

Family Style Summer Salad


For the Salad
  • Assortment of leafy greens: romaine, kale, chopped uniformly
  • Colorful additions of finely chopped radicchio and cherry tomatoes
  • Blanched french beans and peas
  • Boiled eggs halved
  • Parmesan cheese, grated or shaved
  • Handful of fresh herbs like dill, tarragon, or chives
For the Sweet Mustard Dressing
  • a teaspoon each of grainy mustard and sweet mustard
  • 1/4 cup white balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar


Making the Salad
  1. Combine ingredients on a large platter.
Making the Sweet Mustard Dressing
  1. Whisk together mustards, balsamic, olive oil, sugar and salt till thick and emusified.
  2. Pour over salad, or can be stored in the fridge for a few days until ready to use.
All photos styled and taken by Jill Chen

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.