Just A Salad Recipe

Wash and dry greens

Rinse the mixed lettuces thoroughly under cold water. Spin or pat dry until the leaves are mostly dry to prevent a soggy salad (use a salad spinner if available). Tear larger leaves into bite-size pieces and place in a large serving bowl.

Peel the carrot, then julienne or shred it. Add to the bowl with the greens.

Halve the cucumber lengthwise, scoop seeds if desired, and thinly slice. Add to the bowl.

Trim radish ends and slice thinly. Add to the bowl.

Core and quarter or dice the tomatoes depending on size. Gently add to the bowl to avoid crushing.

If using red onion, slice very thin and either add directly or soak in cold water for 5 minutes to mellow the bite, then drain and add.

In a small bowl or jar, combine the lemon juice (or vinegar), Dijon mustard, honey (if using), minced garlic (if using), salt and pepper.

Whisk while slowly drizzling in the olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning—add more salt, acid (lemon/vinegar) or a touch more honey to balance.

Just before serving, drizzle about half to three-quarters of the vinaigrette over the salad (start with less; you can always add more). Toss gently but thoroughly so all components are lightly coated.

Taste and add additional dressing, salt or pepper as needed. Scatter optional add-ins (fresh herbs, crumbled cheese, toasted seeds or nuts) over the top and toss lightly once more or leave them on top for garnish.

Serve immediately on chilled plates if possible. Leftover dressing can be refrigerated in a sealed container for up to 5 days; keep salad components separate to maintain freshness.