Lettuce Recipe

Prepare lettuce

Wash the romaine leaves (or mixed lettuce) thoroughly under cold running water to remove dirt. Spin or pat dry with clean towels until mostly dry. Tear or chop into bite-sized pieces and place in a large salad bowl. If using baby spinach, add it to the bowl.

Prepare the vegetables: halve the cherry tomatoes, slice the cucumber into rounds or half-moons, thinly slice the red onion, and shred or julienne the carrot. Add all prepared vegetables to the bowl with the lettuce.

Toast the walnuts or almonds in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool slightly, then rough-chop. Crumble the feta if using. Add both nuts and cheese to the salad bowl.

Make the dressing

In a small bowl or jar, combine the extra-virgin olive oil, lemon juice (or vinegar), Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk vigorously or shake in a jar until the dressing emulsifies and becomes slightly thickened (about 20–30 seconds). Taste and adjust seasoning—add more lemon/vinegar for brightness, more honey if you prefer sweeter, or more salt/pepper as needed.

Just before serving, pour the dressing over the salad (start with about two-thirds of the dressing). Toss gently but thoroughly so leaves and add-ins are evenly coated. Add more dressing if desired.

Sprinkle chopped fresh herbs and lemon zest over the dressed salad for brightness. Give one final gentle toss and transfer to a serving bowl or plates. Serve immediately so lettuce remains crisp.