Refreshing Salad (v) Recipe

Prepare vegetables

Rinse the romaine or mixed greens thoroughly and spin or pat dry. Tear or chop into bite-size pieces and place in a large mixing bowl.

Core and cut the tomatoes into wedges or 1/2-inch dice. Add to the bowl with the greens.

Peel and thinly slice half a medium red onion (about 1/2 cup). Fan the slices apart and add to the bowl.

Cut the jalapeño in half lengthwise, remove seeds and membranes if you prefer less heat, then finely chop. Taste a small piece first to judge heat level. Add the chopped jalapeño to the bowl (reserve a little for garnish if desired).

If using parsley, roughly chop and add to the salad bowl.

Optional eggs

If adding eggs, place eggs in a saucepan, cover with cold water by 1 inch, bring to a boil, then remove from heat, cover, and let sit 9–11 minutes for hard-boiled yolks. Transfer to an ice bath for 5 minutes, peel, and halve. Set aside until ready to assemble.

In a small bowl or jar, combine fresh lemon juice, Dijon mustard, minced garlic, and honey or maple syrup (if using). Whisk briefly to blend.

Slowly drizzle in the extra-virgin olive oil while whisking (or add oil to jar and shake vigorously) to emulsify the dressing.

Season with salt and freshly ground black pepper. Taste and adjust: add a little more lemon for brightness, a pinch more salt for seasoning, or a touch more honey if too tart.

If dressing will sit for a few minutes, give it another quick whisk or shake before dressing the salad.

Dress and serve

Just before serving, pour dressing over the salad (start with about 2 tablespoons and toss gently; add more to taste). Arrange salad on a platter or serve from the bowl. If using eggs, place egg halves on top or intersperse through the salad. Garnish with reserved jalapeño pieces or extra parsley if desired.

Serve immediately so greens stay crisp.