Side Salad (no Croutons) Recipe

Prep the vegetables

Rinse and dry the mixed greens thoroughly (use a salad spinner or paper towels). Rinse the cherry tomatoes and cut them in half. Slice the cucumber into 1/4" rounds or half-moons. Thinly slice the red onion and radishes. Shred the carrot with a grater or vegetable peeler. Chop the parsley if using.

Place the mixed greens in a large salad bowl. Add the halved cherry tomatoes, cucumber, red onion, shredded carrot, radishes, and chopped parsley. Gently toss to combine so the vegetables are evenly distributed.

Set the assembled vegetable mixture aside while you make the dressing so the flavors stay bright and the greens remain crisp.

When ready to serve, see the Assembly step in this section to dress and finish the salad.

Assembly

Pour the prepared dressing over the salad in the large bowl — start with about two-thirds of the dressing and reserve the rest. Gently toss the salad with tongs or clean hands until the leaves and vegetables are evenly coated. Taste and add more dressing if needed. Serve immediately so the greens stay crisp.

Make the vinaigrette

In a small bowl or jar, combine the lemon juice, red wine vinegar, Dijon mustard, honey, and minced garlic. Whisk or shake briefly to mix the ingredients and dissolve the honey.

Slowly drizzle in the extra-virgin olive oil while whisking continuously (or add the oil to the jar and shake vigorously) to emulsify the dressing into a smooth vinaigrette.

Season the vinaigrette with kosher salt and freshly ground black pepper. Taste and adjust: add a little more honey if you want it sweeter, a pinch more salt if it tastes flat, or a splash more lemon/vinegar if it needs brightness.

If not using immediately, cover and refrigerate for up to 3 days. If chilled, bring to room temperature and shake/whisk again before using so the oil re-emulsifies.