Insalata Verde (garden Salad) Recipe

Wash all greens and vegetables thoroughly. Spin or pat dry the lettuces, arugula, and spinach so they are crisp and not waterlogged.

If using a head cucumber, halve lengthwise and thinly slice; if using English cucumber, slice thin. Place cucumber slices in a bowl or on a cutting board.

Halve cherry tomatoes or cut a small ripe tomato into wedges. Thinly slice radishes and red onion. Set aside.

Tear large basil leaves into bite-size pieces and chop the parsley.

Combine

In a small bowl or jar, add 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (if using), 1/2 teaspoon grated garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Emulsify

Whisk vigorously for 30 seconds or shake in a sealed jar until the dressing is well emulsified and slightly thickened. Taste and adjust seasoning — add a touch more vinegar or lemon if it needs brightness, or a pinch more salt.

In a large salad bowl, combine the mixed lettuces, arugula, and spinach and toss gently to mix.

Add the sliced cucumber, tomato, radish, and thinly sliced red onion to the greens and toss gently to distribute.

Pour about two-thirds of the vinaigrette (reserve roughly 1 tablespoon) over the salad. Toss lightly but thoroughly with salad tongs or hands so the dressing coats leaves without wilting them. Add more dressing to taste if needed.

Scatter torn basil leaves and chopped parsley over the dressed salad. Drizzle the remaining 2 tablespoons extra-virgin olive oil over the top as a finishing drizzle for gloss and flavor.

Season with flaky sea salt and freshly cracked black pepper to taste. Serve immediately so greens remain crisp.