Salads Recipe

Wash & Dry Greens

Rinse baby mixed greens and romaine under cold running water. Use a salad spinner or pat dry thoroughly with clean kitchen towels so the leaves are mostly dry (dressing adheres better to dry leaves).

Place the dried mixed greens and chopped romaine in a large shallow serving bowl or platter, leaving center room for add‑ins so the salad looks composed.

Add halved cherry tomatoes, sliced cucumber, and thinly sliced radishes evenly over the greens.

Prepare hard‑boiled eggs ahead: place eggs in a saucepan, cover with cold water by 1 inch, bring to a gentle boil, then remove from heat and cover. Let sit 10 minutes. Transfer to ice bath for 5 minutes, peel and quarter. If eggs are ready, arrange quarters evenly around the salad.

Tear smoked salmon into bite‑size pieces and scatter across the greens, focusing some pieces near the center for a brunch presentation.

Dice the avocado just before serving to avoid browning. Toss diced avocado with a pinch of salt and a squeeze of lemon juice, then nestle the pieces on the salad.

Sprinkle toasted walnuts and crumbled feta over the top, distributing for balanced texture and flavor.

Finely chop fresh dill and slice chives thinly. Scatter both over the assembled salad to add bright herbal notes.

Tuck lemon wedges around the rim of the platter so guests can squeeze fresh lemon over portions.

Make the dressing just before serving so it stays emulsified: in a small bowl or jar combine 3 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and the grated garlic.

Slowly whisk in 6 tablespoons olive oil until the dressing is smooth and slightly thickened. If using a jar, add oil and shake vigorously for 30 seconds.

Season with 3 pinches of sea salt and 6 twists of freshly ground black pepper. Taste and adjust: add another 1/2 teaspoon honey if you prefer sweeter, or an extra 1/2 teaspoon mustard for more tang.

Drizzle 3–4 tablespoons of vinaigrette evenly over the salad (reserve extra in a small pitcher for guests). Gently toss the salad by lifting from the bottom with salad tongs or two large spoons to coat leaves and distribute toppings without smashing the avocado or salmon.

Serve immediately so greens remain crisp. Offer additional vinaigrette and lemon wedges at the table.