Salads Recipe

Prepare greens

Wash and thoroughly dry the mixed salad greens and radicchio. Tear larger leaves into bite-sized pieces and place in a large salad bowl. Chill briefly if desired.

Halve the cherry tomatoes and add to the bowl. Thinly slice the cucumber, radishes, and green onions and add them to the greens. Dice the avocado just before serving to prevent browning and gently fold it into the greens to distribute evenly.

Soft-boil eggs

Bring a medium pot of water to a gentle boil. Lower 4 room-temperature eggs into the water with a slotted spoon. Cook for 6 minutes for jammy yolks (7 minutes for slightly firmer). Immediately transfer eggs to an ice bath for 5 minutes, then peel and halve.

If using smoked salmon or prosciutto, arrange slices across the top of the salad. Sprinkle crumbled cheese and toasted nuts evenly over the salad. Add the halved soft-boiled eggs on top, cut side up.

In a small jar or bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, red wine vinegar, salt, and pepper until emulsified. Taste and adjust seasoning—add more lemon for brightness, more honey for sweetness, or a pinch more salt if needed.

Just before serving, drizzle the dressing evenly over the salad (about 3–4 tbs total for this quantity) and gently toss to combine, or arrange components and lightly drizzle so eggs and avocado remain visible.

Zest a little lemon over the top if using, and scatter microgreens or chopped fresh herbs. Finish with a final crack of black pepper and an optional sprinkle of flaky sea salt.