Glorious Organics Salad (gf) Recipe

Toast walnuts

Preheat a small skillet over medium heat. Add the walnuts and toast, stirring or shaking frequently, until fragrant and lightly browned, about 4–6 minutes. Remove from heat and let cool; roughly chop once cool.

Prepare vegetables and fruit: wash and thoroughly spin dry the mixed greens. Thinly slice the cucumber and shave the fennel using a mandoline or sharp knife. Core and thinly slice the pear or apple. If using radicchio or frisée, separate into smaller pieces. Place all prepared salad components (mixed greens, frisée/radicchio, cucumber, fennel, sliced pear/apple, microgreens if using) into a large bowl.

Add herbs and cheese: sprinkle the torn mint leaves and about half of the ricotta salata over the greens. Reserve the rest of the ricotta salata for finishing.

Combine base ingredients: in a small bowl or jar, whisk together the tahini, elderflower cordial, lemon juice, Dijon mustard, and honey or maple syrup until smooth. The mixture will be thick.

Emulsify: while whisking, slowly stream in the olive oil. Gradually add the water, one tablespoon at a time, until you reach a pourable, creamy consistency (about 3 tablespoons total, adjust as needed). Taste and adjust sweetness or acidity with additional elderflower cordial or lemon juice.

Season: stir in the minced garlic (if using), salt, and black pepper. If the dressing tastes too bitter from the tahini, add an extra teaspoon of honey or another teaspoon of water. Transfer dressing to a squeeze bottle or small serving pitcher.

Dress the salad: drizzle about two-thirds of the dressing over the salad bowl (start with less; you can add more to taste). Gently toss the salad with clean hands or salad tongs to coat leaves evenly, taking care not to bruise delicate greens.

Plate and garnish: arrange dressed salad on serving plates or leave in the bowl for family-style. Scatter the toasted chopped walnuts over the top, then crumble or shave the remaining ricotta salata over the salad. Sprinkle the lemon zest and finish with a few flakes of sea salt and a crack of black pepper.

Serve: offer the remaining dressing at the table. Serve immediately so greens stay crisp.