Glorious Organics Salad Recipe

Toast walnuts

Preheat a small skillet over medium heat. Add the walnuts in a single layer and toast, shaking the pan occasionally, until fragrant and slightly darkened at the edges, 4–5 minutes. Remove to a plate to cool, then roughly chop. Toasting intensifies flavor and prevents sogginess in the salad.

Prepare greens and produce

In a large salad bowl, combine the mixed baby greens and frisée/radicchio. Arrange the thinly sliced cucumber, pear or apple, and avocado slices on top of the greens. Scatter half of the chopped toasted walnuts over the salad.

Add fresh herbs

Tuck torn mint leaves and snipped chives into the salad for aromatic brightness.

Add ricotta salata

Crumble or shave the ricotta salata evenly over the salad so each portion gets some of the salty, tangy cheese.

Whisk the dressing: In a medium bowl, add 1/2 cup stirred tahini, 3 tablespoons elderflower cordial, 2 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1 teaspoon honey or maple syrup, 1/2 clove grated garlic, 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Whisk to combine; the mixture will be thick.

Thin to desired consistency: Gradually whisk in the warm water, 1 tablespoon at a time, until the dressing reaches a pourable but still creamy consistency (about 2–3 tablespoons total depending on tahini). Taste and adjust: add more lemon for brightness, elderflower for sweetness/flower aroma, or salt to balance.

Optional emulsification: For an extra-silky dressing, pulse the mixture once or twice in a small food processor or blender until smooth, scraping down sides as needed.

Dress the salad: Just before serving, drizzle about two-thirds of the elderflower-tahini dressing over the salad (reserve the rest for people to add more at the table). Gently toss with tongs to coat leaves and distribute ingredients without bruising the greens.

Plate and garnish: Transfer to serving plates or leave in the bowl. Sprinkle remaining chopped walnuts and the extra toasted walnut halves on top. Finish with a final scattering of ricotta salata if desired, a light grating of lemon zest for brightness, and a small crack of black pepper.

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