The Forager's Feast Recipe

Rinse the mixed spring lettuces and spin or pat dry thoroughly; tear any large leaves into bite-size pieces. Place in a large mixing bowl and chill briefly if desired.

Trim ends of the cucumber, halve lengthwise, and slice into 1/4" half-moons (or quarter lengthwise for very large cucumbers). Add to the bowl with lettuce.

Halve cherry tomatoes (or quarter if large) and add to the bowl.

Peel and thinly slice the red onion into half-moons. If raw onion is strong, soak slices in cold water for 5 minutes, then drain and pat dry before adding to the salad bowl.

Sprinkle the roasted sunflower seeds into the salad bowl but reserve about 1 tablespoon for garnish.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment or a silicone mat.

Peel and finely grate the garlic clove or smash it into a paste with a pinch of salt. In a medium bowl, combine 3 tablespoons olive oil, garlic paste, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Add the cubed bread to the oil mixture and toss thoroughly so each cube is lightly coated. Spread bread cubes into a single layer on the prepared baking sheet.

Bake for 10–14 minutes, stirring once halfway through, until croutons are golden and crisp. Remove from oven and let cool. Taste and adjust seasoning; cool completely before using so they stay crunchy in the salad.

In a small bowl or jar, combine 3 tablespoons white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, and 1 tablespoon minced shallot. Whisk or shake until blended.

Slowly whisk in 6 tablespoons olive oil in a steady stream (or add and shake vigorously in a closed jar) to emulsify. Season with 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness as needed; add the optional 1 tablespoon lemon juice for extra brightness if desired.

Right before serving, pour about 3–4 tablespoons of the vinaigrette over the salad greens and vegetables (reserve extra to allow guests to add more). Toss gently but thoroughly to distribute the dressing without wilting the lettuce.

Add the house-made croutons and toss lightly to combine so the croutons stay somewhat on top and retain crunch.

Scatter the roasted sunflower seeds and the reserved tablespoon of seeds on top. Finish with the optional chopped parsley or chives for color.

Serve immediately on a large platter or individual plates. Offer the remaining vinaigrette at the table.