Verdissimo Recipe

Prepare greens

Wash the mixed baby lettuces, basil, parsley and mint thoroughly in cold water. Spin or pat dry until very dry (excess water will dilute the dressing). Tear any oversized lettuce leaves into bite-sized pieces; leave basil leaves whole.

Slice cucumber and grapes

Halve the English cucumber lengthwise, remove any large seeds with a spoon if watery, and thinly slice on a bias. Halve the green grapes and set aside.

Combine dressing ingredients

In a medium bowl or jar, add lemon juice, white balsamic vinegar, honey and Dijon mustard. Whisk until honey dissolves and mustard is emulsified.

Slowly drizzle in the extra-virgin olive oil while whisking continuously (or close jar and shake vigorously) until the dressing emulsifies and slightly thickens.

Stir in the chopped chives and tarragon. Season with sea salt and freshly ground black pepper to taste. Taste and adjust: add up to 1 tsp more honey if you prefer sweeter, or another 1 tsp lemon juice for brightness.

Toast pine nuts

Place pine nuts in a small dry skillet over medium heat. Stir frequently until golden and fragrant, about 2–4 minutes. Transfer to a plate to cool (they continue to brown in the pan).

Dice avocado and combine

Cut the avocado in half, remove the pit, dice into 1/2-inch pieces and toss gently with a squeeze of lemon juice (from the lemon used for dressing) to prevent browning.

Assemble the salad: in a large bowl, place the dried mixed greens, basil leaves, parsley and torn mint. Add the sliced cucumber and halved grapes. Drizzle about two-thirds of the dressing over the salad (reserve remaining dressing for serving) and toss gently with salad tongs until everything is evenly coated. Add diced avocado and toss once more carefully to avoid mashing.

Plate and finish: divide the salad among 4 plates. Sprinkle toasted pine nuts and grated Pecorino evenly over each portion. Add microgreens if using. Finish with a light grating of lemon zest and a final crack of black pepper. Serve immediately with remaining dressing on the side.