Organic Mixed Lettuce Recipe

Rinse and dry

Gently rinse the baby mixed lettuces and halved romaine hearts under cold water. Spin in a salad spinner or pat dry with clean kitchen towels until mostly dry. Excess water will dilute the dressing and make the salad soggy.

Tear larger lettuce leaves into bite-sized pieces and place the mixed lettuces in a large salad bowl. Arrange the halved romaine hearts on a serving platter if you prefer composed presentation.

Cook bacon (or prepare smoked tempeh)

In a skillet over medium heat, cook the bacon slices until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towels to drain, then roughly chop. If using smoked tempeh, pan-sear 1/4-inch strips in 1 tsp olive oil until browned, about 3–4 minutes per side.

Prepare smoked trout and crostini

Flake the smoked trout into bite-sized pieces and set aside. To make crostini: preheat oven to 375°F (190°C). Place baguette slices on a baking sheet, brush lightly with olive oil, and toast 6–8 minutes until golden and crisp. Optionally rub warm crostini with a cut garlic clove for extra flavor.

Thinly shave radish and roughly chop toasted walnuts. Crumble goat cheese or feta and set all toppings aside.

In a small bowl or jar, combine white wine vinegar, Dijon mustard, whole-grain mustard, honey, minced shallot, and lemon juice. Whisk to blend the mustards with the acid.

Slowly stream in the extra-virgin olive oil while whisking constantly (or close the jar and shake vigorously) to emulsify. Season with sea salt and freshly ground black pepper and taste; adjust acidity or sweetness with another 1/2 tsp honey or 1/2 tbsp vinegar if desired.

Just before serving, drizzle about 3–4 tablespoons of the dressing over the mixed lettuces in the bowl (reserve the remainder for guests to add if desired). Toss gently with salad tongs until leaves are evenly coated.

Scatter the halved romaine hearts, chopped smoked bacon, flaked smoked trout, shaved radish, and toasted walnuts over the dressed greens.

Crumble goat cheese or feta over the top. Arrange crostini around the platter or serve on the side so they remain crisp.

Finish with an extra drizzle of dressing or a light grind of black pepper. Serve immediately.