Local Greens Recipe

Quick-pickle onions (optional)

If you don't have pre-pickled Bermuda onion, quick-pickle 1 small Bermuda or red onion: thinly slice 1/2 cup onion, place in a jar. Bring 1/2 cup water, 1/4 cup white or red wine vinegar, 1 tablespoon sugar and 1/2 teaspoon salt to a simmer; pour over onions, cool to room temperature (10–15 minutes) then refrigerate at least 30 minutes. Use 1/2 cup for the salad.

In a small bowl or jar, combine 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (optional), 1 tablespoon minced shallot, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake to combine. Slowly drizzle in 3 tablespoons extra virgin olive oil while whisking (or add, close jar, and shake vigorously) until the vinaigrette is emulsified. Taste and adjust seasoning — add a pinch more salt, pepper, or a splash more vinegar if needed.

Wash and dry the living lettuce thoroughly using a salad spinner or paper towels. Place 6 cups of the greens in a large mixing bowl.

Halve 1 cup of Ohio baby tomatoes and add them to the bowl.

Add 1 cup shaved carrots to the bowl. If carrots are not already shaved, use a vegetable peeler to create thin ribbons from 1 medium carrot until you have about 1 cup.

Add 1/2 cup pickled Bermuda onion to the bowl, distributing slices evenly so the pickled flavor is balanced throughout the salad.

Pour about 2 to 3 tablespoons of the prepared vinaigrette over the salad (start with 2 tbsp, you can add more to taste). Toss gently but thoroughly with salad tongs or clean hands so all leaves are lightly coated.

Taste and season with salt and freshly ground black pepper as needed. Remember the feta and pickled onion add saltiness, so adjust lightly.

Just before serving, add 1 cup croutons and 1/2 cup crumbled feta. Give one gentle toss to incorporate the croutons and feta without breaking the leaves or crushing the croutons.

Divide the salad between 4 plates or bowls. Finish each portion with a small extra drizzle of olive oil or vinaigrette if desired and a final grind of black pepper. Serve immediately so the croutons remain crisp.