Field Greens Recipe

Prepare greens

Place 6 cups of mixed field greens in a large salad bowl. If the greens are very large, gently tear them into bite-size pieces and remove any tough stems.

Prepare cucumber

Peel the English cucumber if the skin is waxy (optional). Halve lengthwise and thinly slice across into half-moons until you have about 1/2 cup. Add to the bowl with the greens.

Prepare carrot

Peel the carrot and either julienne or use a vegetable peeler to make ribbons until you have about 1 cup. Add the carrot to the salad bowl.

Prepare tomatoes

Halve cherry tomatoes (or quarter if large) to yield about 1 cup. Add to the bowl.

Prepare red onion

Peel and thinly slice red onion into rings, then separate and measure 1/4 cup. If the onion is strong, soak the slices in cold water for 5 minutes, then drain and pat dry before adding to the greens.

Prepare radishes

Trim radish ends and thinly slice to make about 1/2 cup. Add to the bowl.

Combine the dressing ingredients in a small bowl or jar: 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon minced garlic, 1/2 teaspoon honey (or maple syrup), 3 tablespoons extra-virgin olive oil, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.

If using a bowl, whisk vigorously until the dressing emulsifies and is slightly thickened. If using a jar, secure the lid and shake vigorously for 20–30 seconds. Taste and adjust seasoning: add a bit more vinegar if you prefer brighter acidity or a pinch more salt if needed.

Let the vinaigrette rest for 2–3 minutes to allow flavors to meld.

Pour approximately 2–3 tablespoons of the vinaigrette over the prepared salad (reserve extra in the refrigerator for up to 3 days). Toss gently with salad tongs or clean hands until the greens and vegetables are evenly coated. Start with less dressing and add more to taste.

Divide the dressed salad among 2 plates (or serve family-style). Finish with an extra grind of black pepper if desired and serve immediately.