Chez Max Salad Recipe

Prepare produce

Wash and thoroughly dry the Arcadian greens (spin in a salad spinner or pat dry). Halve the cherry tomatoes. Peel (if desired) and slice the cucumber into half-moons about 1/4-inch thick. If using, thinly slice the red onion into half-rings and rinse briefly in cold water to mellow sharpness, then drain and pat dry.

Toast nuts (optional)

If using walnuts or pecans, place them in a dry skillet over medium heat. Toast, stirring or shaking the pan, for 3–5 minutes until fragrant and slightly browned. Remove from heat and let cool.

In a large mixing bowl, combine the Arcadian greens, halved cherry tomatoes, cucumber slices, dried cranberries, and sliced red onion (if using). Toss gently to combine and set aside while you make the dressing.

Emulsify dressing

In a medium jar or small bowl, add the apple cider vinegar, Dijon mustard, prepared horseradish, honey or maple, minced garlic, kosher salt, and black pepper. Whisk briefly to combine the non-oil ingredients.

While whisking constantly, slowly stream in the extra-virgin olive oil until the vinaigrette is emulsified and slightly thickened. Alternatively, close the jar and shake vigorously for 30–45 seconds. Taste and adjust seasoning: add up to 1/4 tsp more salt or a squeeze of lemon if you prefer brighter acidity, or 1/2 tsp more honey if you want it sweeter.

Dress the salad

Just before serving, drizzle about 2–3 tablespoons of vinaigrette over the prepared salad (start conservatively). Gently toss the salad to coat the greens and other ingredients evenly. Taste and add more dressing if desired—usually 3–4 tablespoons total for 4 servings.

Transfer the tossed salad to a serving bowl or divide among plates. Sprinkle toasted nuts and snipped chives over the top if using. Serve immediately.