Chimney Salad Recipe

Wash and thoroughly dry romaine, spinach and radicchio. Roughly chop the romaine into 1–1½ inch pieces. Keep the spinach leaves whole or tear larger leaves into bite-sized pieces.

Thinly slice the radicchio into ribbons and transfer to a large mixing bowl.

Peel (if desired) and thinly slice the cucumber into half-moons. Halve the cherry tomatoes. Thinly slice the red onion into half-moons and separate rings.

Roughly chop the fresh mint and parsley. Crumble the feta if not pre-crumbled.

Heat a small dry skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and slightly darkened, 3–5 minutes. Remove from pan and let cool.

If using grilled halloumi or smoked provolone: brush each slice with the 1 tbs olive oil. Heat a grill pan or nonstick skillet over medium-high heat and sear cheese slices 1–2 minutes per side until golden and slightly charred. Set aside to rest on paper towel.

Emulsify

In a small bowl or jar combine lemon juice, red wine vinegar, minced garlic, Dijon mustard, smoked paprika, honey, salt and pepper. Whisk or shake to combine. While whisking, slowly stream in the 6 tbs extra-virgin olive oil until dressing is emulsified and slightly thickened. Taste and adjust seasoning — more lemon for brightness, a pinch more honey if too sharp.

Add chopped romaine, spinach, radicchio, cucumber, cherry tomatoes and red onion to the large mixing bowl with the radicchio.

Pour about two-thirds of the dressing over the salad and toss gently but thoroughly with clean hands or salad tongs until all leaves are lightly coated. Add more dressing if needed — you want the salad glossy but not drenched.

Fold in most of the crumbled feta (reserve a little for garnish), toasted walnuts (reserve a small handful for texture on top), chopped mint and parsley.

Transfer the tossed salad to a serving platter or bowl. Arrange grilled cheese slices (if using) on top or alongside.

Sprinkle remaining feta and walnuts over the salad. Drizzle any remaining dressing and a light additional 1 tbs olive oil if desired. Finish with lemon zest and a light sprinkle of flaky sea salt and additional black pepper to taste.

Serve immediately so greens remain crisp. Offer extra dressing on the side.