Summer Salad with Lemon Dressing
Try this Summer salad with lemon dressing recipe, or contribute your own.
Try this Summer salad with lemon dressing recipe, or contribute your own.
- Carbohydrate 54.4850070901773 g
- Cholesterol 0 mg
- Fat 55.0633989065169 g
- Fiber 24.6816430470988 g
- Protein 12.9507122346316 g
- Saturated Fat 6.71405012329995 g
- Serving Size 1 1 recipe (839g)
- Sodium 1332.67952106844 mg
- Sugar 29.8033640430785 g
- Trans Fat 2.45307553558091 g
- Calories 712 calories
Step-by-step
- Layer romain lettuce, raspberries, strawberries, blackberries, celery, almonds and chicken in a bowl.
- Add as much as you'd like of each ingredient.
- Then in a mason jar add olive oil, lemon juice, garlic, salt and pepper.
- Shake for a minute or so and place in the refrigerator until ready to serve.
- Shake just before serving.
- Enjoy!
Emulsifying the Dressing
Shake the olive oil, lemon juice, garlic, salt, and pepper vigorously in a sealed mason jar for exactly sixty seconds. Vigorous mechanical agitation forces oil droplets into suspension within the citrus juice. A standard glass jar acts as a closed shaking vessel when specialized whisking equipment is unavailable. Without this mechanical force, lipids and water content naturally separate due to surface tension.
Acid and Produce Chemistry
Citric acid lowers the pH on the surface of cut fruit, slowing enzymatic browning reactions. Toss delicate berries gently to prevent cellular bruising and moisture loss. Romaine lettuce provides structural rigidity through high turgor pressure within its cell walls. This crispness contrasts against the soft texture of ripe summer berries.
Temperature and Holding
Chill the blended dressing for at least thirty minutes before serving to allow the minced garlic to diffuse aromatically into the oil phase. Cold temperatures slightly increase viscosity, helping the dressing cling to leafy greens. Re-shake the container immediately prior to pouring because temporary emulsions inevitably separate over time.
