The Garden District Recipe

Prepare greens

Place 6 cups of mixed salad greens in a large bowl. If greens are pre-washed, gently pat dry with paper towels; if not, rinse in cold water, spin or blot dry thoroughly to prevent a soggy salad.

Slice cucumber

Trim ends from the English cucumber. If using a thick-skinned cucumber, peel alternating stripes or fully peel. Cut cucumber in half lengthwise, remove any large seeds with a spoon if present, then slice into 1/8–1/4-inch half-moons to yield about 1/2 cup. Add to the bowl with greens.

Slice radishes

Trim the radish tops and bottoms. Thinly slice 4 radishes (use a mandoline or sharp knife) into rounds about 1/16–1/8 inch thick. Add sliced radishes to the greens for a peppery crunch.

Slice red onion

Peel and halve a small red onion. Slice one-quarter cup thinly (about 1/8-inch) into rings or half-rings. If onion is strong, soak the slices in cold water for 5 minutes and drain to mellow the sharpness. Add to the salad bowl.

Prepare tomatoes

Rinse 1 cup baby heirloom tomatoes, pat dry, then halve or quarter larger ones so pieces are bite-sized. Add the tomatoes to the greens and toss gently to combine.

Add croutons and garnish

Toss in 1 cup croutons just before serving to maintain crunch. Sprinkle 1 tablespoon chopped fresh parsley over the top if using.

In a small bowl or jar, combine 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk or shake until the mustard and honey are dispersed.

While whisking continuously, slowly drizzle in 3 tablespoons extra-virgin olive oil to emulsify the dressing. If the vinaigrette is too thick, whisk in up to 1 teaspoon cold water to reach a smooth, pourable consistency.

Taste and adjust seasoning—add a pinch more salt or a few drops of vinegar if you prefer brighter acidity.

Dress the salad: drizzle about 2–3 tablespoons vinaigrette over the prepared salad (start with less; you can always add more). Gently toss the greens, cucumbers, radishes, onions, and tomatoes until everything is evenly coated.

Serve immediately to preserve the croutons' crunch. If preparing ahead, keep the dressing and croutons separate and combine just before serving.