Jennifer Aniston’s salad is a lesson in simplicity. It’s a reminder that sometimes, the most straightforward ingredients make the best dishes. I’ve always loved how it balances brightness and crunch, especially on days I need a quick, nourishing bite.
Why this salad keeps calling me back
It’s honest and quick, perfect for busy days or when I need a reminder that simple can be satisfying. The lemon zest and fresh herbs wake up tired taste buds. Plus, it’s endlessly tweakable, which keeps things interesting.
Breaking down the ingredients
- Mixed greens: Fresh, crisp, and slightly bitter; the backbone of the salad.
- Lemon juice: Brightens everything with a zesty, citrusy punch—use fresh for best flavor.
- Olive oil: Rich and fruity; it coats the greens with a glossy sheen and mellow flavor.
- Dijon mustard: Adds a subtle kick and emulsifies the dressing for a smooth finish.
- Herbs (parsley, basil): Fresh herbs add a burst of aromatic freshness and color.
- Salt and pepper: Essential for balancing and highlighting flavors.
- Cherry tomatoes (optional): Juicy and sweet, their burst of acidity complements the greens.
Tools of the trade for a crisp, fresh salad
- Salad spinner: Dry greens thoroughly to keep the salad crisp.
- Chef’s knife: Chop vegetables and herbs evenly.
- Small bowl: Mix the dressing.
- Large salad bowl: Combine ingredients for serving.
Step-by-step to a vibrant Jennifer Aniston Salad
Step 1: Gather your ingredients and tools first — a good salad needs good prep.
Step 2: Wash and dry the greens thoroughly; a salad is only as good as its crispness.
Step 3: Chop the vegetables and herbs finely, aiming for even pieces that distribute flavor.
Step 4: Mix the dressing separately: olive oil, lemon, Dijon, a pinch of salt and pepper.
Step 5: Toss everything gently but thoroughly, making sure each leaf gets coated.
Step 6: Taste and adjust the seasoning — lemon juice or salt can lift the flavors.
Step 7: Let the salad sit for about 5 minutes to marry the flavors, then serve.
Cooking checkpoints and tips to keep in mind
- Greens should be crisp and vibrantly green, not wilted or yellow.
- Dressing should be bright and tangy, not oily or bland.
- Vegetables should be chopped uniformly for even flavor.
- The salad should sit for a few minutes to allow flavors to meld, but not too long that greens wilt.
Common pitfalls and how to fix them
- Greens are limp or yellow.? Use fresh greens; wilted or old leaves turn bitter.
- Dressing is bland or overly oily.? Taste your dressing before applying; adjust acidity and seasoning.
- Unevenly chopped vegetables.? Chop ingredients uniformly for even flavor distribution.
- Salad is soggy or greasy.? Don’t overdress; start with half the dressing and add more as needed.
Jennifer Aniston’s Simple Green Salad
Ingredients
Equipment
Method
- Place the mixed greens into a salad spinner and rinse thoroughly under cold water.
- Spin the greens until completely dry and transfer them to a large salad bowl.
- Finely chop the herbs and set aside.
- Cut the cherry tomatoes in half if using, and add them to the greens.
- In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, and a pinch of salt and pepper until the dressing is smooth and slightly emulsified.
- Pour the dressing over the greens and gently toss to coat every leaf evenly, watching for a bright, glossy appearance.
- Sprinkle the chopped herbs over the salad and give it a final gentle toss to distribute the herbs evenly.
- Taste the salad and adjust seasonings with more salt, pepper, or lemon juice as needed.
- Let the salad rest for about 5 minutes to allow flavors to meld and greens to absorb the dressing.
- Give the salad a final gentle toss, then serve immediately for maximum freshness and crunch.