Big Green Salad Recipe

Prepare greens

Wash the mixed lettuces and parsley thoroughly in cold water. Spin or pat dry until mostly free of moisture. Tear larger leaves into roughly 2–3 inch pieces. Place in a large wide bowl. Add the lemon thyme leaves and sliced chives; toss gently to distribute.

Thinly slice the shallots and separate into rings. If the shallots are pungent, soak the slices in cold water for 5 minutes, then drain and pat dry before adding to the greens.

Grate the Pecorino finely and set aside for finishing the salad.

Make breadcrumbs

Preheat oven to 350°F (175°C). Spread the torn bread pieces (or panko) on a rimmed baking sheet. Drizzle with 3 tbs olive oil, toss to coat, then sprinkle minced garlic, 1 tsp salt and 1 tsp pepper evenly over the crumbs. Spread into a single layer.

Bake for 8–12 minutes, stirring once halfway through, until golden brown and crisp. Watch closely so the garlic does not burn. Remove from oven and cool on the sheet — crumbs will crisp further as they cool.

Emulsify dressing

In a medium bowl or jar combine 1 cup fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey (or maple), 2 tsp chopped lemon thyme, 3 tsp salt and 1 tsp pepper. Whisk to dissolve the salt, then slowly stream in 3 tbs extra-virgin olive oil while whisking vigorously (or close jar and shake) until a smooth vinaigrette forms. Taste and adjust seasoning — add more salt, pepper or a touch more honey if too tart.

If the vinaigrette is very tart, mellow it with an additional 1–2 tbs olive oil or 1/2 tsp honey.

Dress and toss

Just before serving, add the thinly sliced shallots to the bowl of greens. Drizzle about 1/3 to 1/2 cup of vinaigrette over the greens (start with less — you can always add more). Toss gently but thoroughly with tongs so leaves are evenly coated. Taste a leaf and adjust with more vinaigrette or salt if needed.

Scatter the warm garlic breadcrumbs over the dressed greens so they maintain crunch. Sprinkle the grated Pecorino evenly over the top.

Finish with an extra pinch of lemon thyme and a light grind of black pepper. Serve immediately on a large platter or transfer to individual plates.