Simple Greens Salad Recipe

Prepare greens and vegetables

Wash and dry the little leaf greens thoroughly using a salad spinner or by patting with paper towels. Place 6 cups of the dry greens in a large salad bowl. Add the thinly sliced cucumber (about 1/2 cup) and the thinly sliced radishes (3 pieces) if using.

Toast sunflower seeds

Heat a small dry skillet over medium heat. Add 3 tablespoons of raw sunflower seeds and toast, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Remove from heat and let cool slightly. Transfer seeds to a small bowl to avoid continued cooking.

Hold the toasted sunflower seeds aside until ready to finish the salad.

Minced shallot

Peel and finely mince one small shallot until you have about 1 tablespoon. Place the minced shallot in a small mixing bowl or jar.

Combine acids and seasonings

Add 2 tablespoons zinfandel and 1 tablespoon red wine vinegar to the shallot. Stir in 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk to dissolve the mustard and salt.

Emulsify with oil

While whisking continuously, slowly stream in 3 tablespoons extra-virgin olive oil until the dressing is smooth and slightly thickened. Alternatively, place all ingredients in a lidded jar and shake vigorously until emulsified. Taste and adjust seasoning — add a pinch more salt or 1/2 teaspoon honey if you prefer sweeter, or 1/2 teaspoon vinegar if you prefer brighter acidity.

Rest the vinaigrette

Let the vinaigrette sit for 5 minutes so the shallot softens and the flavors meld. Give it a final whisk or shake before using.

Dress the greens: drizzle about 2 to 3 tablespoons of the zinfandel vinaigrette over the prepared greens and vegetables. Gently toss with salad tongs or clean hands until the leaves are evenly coated. Add more dressing a little at a time if you prefer a more sauced salad (reserve any extra dressing for another use).

Finish and serve: sprinkle the toasted sunflower seeds over the dressed salad and give a light final toss. Plate the Simple Greens Salad immediately and serve.