Northstar Café salad

Salads don’t get better or simpler than the one at Northstar Café, a California-type place in Columbus, Ohio. I marvel at the airiness of it – baby greens and thin shavings of cabbage, tossed in a vinaigrette as light as morning dew. I’ve only managed to extract hints of the recipe, but this comes close.

Salad ingredients

  • Mixed baby greens
  • Head cabbage (the round kind)

Dressing ingredients

  • 1 teaspoon dijon mustard (whole grain if you have it; Northstar uses Zatarain’s Creole Mustard)
  • 1 teaspoon honey
  • 1 clove garlic, crushed or minced (optional)
  • 1 tablespoon white vinegar
  • 1 tablespoon water
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 tablespoons grapeseed oil (or other neutral salad oil)


  1. Wash and dry greens and place in large bowl.
  2. Cut cabbage in half and place cut-side down on cutting board. Slice as thinly as possible enough cabbage to equal 1/4 to 1/2 of your volume of greens. Add to bowl with greens.
  3. Mix salad dressing, whisking in a bowl or putting in a jar, covering tightly and shaking to emulsify.
  4. Slowly add dressing to salad, mixing and tasting, until greens are well dressed. Refrigerate any leftover dressing.

Here’s a link back to the post and pictures.

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