Savannah Mixed Greens Recipe

Prep vegetables

Rinse and thoroughly dry the mixed baby greens in a salad spinner or with paper towels. Halve any larger leaves if necessary so all pieces are bite-sized. Rinse baby heirloom tomatoes and halve or quarter them depending on size to yield about 1 cup. Peel the carrot and either julienne, shred, or use a vegetable peeler to make thin ribbons until you reach about 1 cup. Slice the English cucumber in half lengthwise, scoop seeds if watery, then slice into half-moons about 1/4-inch thick to make about 1/2 cup.

Place the mixed greens in a large salad bowl. Add the prepared tomatoes, cucumber, and carrots. Lightly season with 1/4 teaspoon salt and 1/8 teaspoon black pepper and toss gently to combine. Keep chilled while you prepare the dressing and onion rings.

In a small bowl or jar combine 3 tablespoons mayonnaise, 2 tablespoons Dijon mustard, 1 1/2 tablespoons honey, and 1 tablespoon apple cider vinegar. Whisk until smooth.

Whisk in 1 tablespoon olive oil to slightly emulsify the dressing. If the dressing is too thick, whisk in up to 1 tablespoon cold water (or hot water if you prefer thinner) a teaspoon at a time until the desired pourable consistency is reached.

Season the dressing with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust honey or mustard to preference. Refrigerate until ready to use (can be made up to 24 hours ahead).

Slice onion

Peel the medium yellow onion and slice into 1/4-inch rings. Separate rings carefully into individual circles. Pat dry with paper towels to remove excess moisture.

Make batter

In a mixing bowl whisk together 1/2 cup all-purpose flour, 2 teaspoons cornstarch, and 1/4 teaspoon baking powder. Add a pinch of the 1/4 teaspoon salt reserved for seasoning. Gradually pour in 1/2 cup cold sparkling water while whisking until you have a smooth, slightly thick batter that will cling to the onion rings. Batter should be thin enough to coat but not run off completely; adjust with a tablespoon more water or flour as needed.

Heat oil

Pour about 1 cup vegetable oil into a medium skillet to a depth of approximately 1/2 inch, or use a small pot for deep frying to the same depth. Heat oil over medium-high heat until it reaches 350°F (175°C) or until a small drop of batter sizzles and rises immediately.

Fry onion rings in batches: dredge a few rings in the batter, letting excess drip off, then carefully add to hot oil. Do not overcrowd. Fry until golden brown and crisp, about 1.5–2 minutes per side depending on size. Use a slotted spoon or tongs to turn and remove. Drain on a plate lined with paper towels. Immediately season fried rings lightly with the remaining 1/4 teaspoon salt. Keep warm in a low oven (200°F / 95°C) on a rack while you finish other batches.

If you prefer a lighter topping, you can use store-bought crispy fried onions instead of making fresh rings. For best texture serve rings within 15 minutes of frying.

Remove the dressing from the refrigerator and give it a quick whisk. Drizzle dressing over the prepared salad just before serving—start with about 3 tablespoons (adjust to taste) for 4 servings and toss gently to coat evenly.

Divide the dressed salad among 4 plates or bowls. Top each portion with a generous handful of the warm fried onion rings (about 1/4 of the batch per serving) so they remain crisp.

Serve immediately so the onion rings stay crunchy and the greens remain fresh.