Greens Recipe

Prepare vegetables

Rinse the mixed salad greens thoroughly in cold water, spin or pat dry until mostly free of moisture. Trim any large stems from kale. Place the greens in a large serving bowl.

Add thinly sliced radicchio, cucumber, halved cherry tomatoes, thinly sliced red onion, and chopped fresh herbs to the bowl with the greens. Toss gently to combine.

If using cheese and toasted seeds/nuts, prepare them now: crumble the feta or goat cheese and measure the seeds or almonds. Keep aside for topping so they stay crunchy.

Whisk dressing

In a medium bowl or jar, combine lemon juice, balsamic vinegar, Dijon mustard, honey (or maple), minced garlic, salt and pepper. Whisk briefly to dissolve salt and emulsify the mustard.

Slowly stream in the extra-virgin olive oil while whisking continuously until the dressing is emulsified and slightly thickened. Taste and adjust: add up to 1 tsp more honey if too tart, or a pinch more salt if needed.

If you prefer, place all dressing ingredients in a lidded jar and shake vigorously until combined.

If adding warm proteins (chicken or roasted vegetables), let them cool slightly so they don't wilt the greens. For grains like quinoa or farro, ensure they're at room temperature or chilled.

Just before serving, drizzle about half of the vinaigrette over the salad — start with 3 to 4 tablespoons for the family pack and reserve the remainder for guests to add more. Toss the salad gently but thoroughly so the dressing coats leaves evenly.

Arrange optional proteins or grains on top or toss them into the salad depending on preference. Sprinkle crumbled cheese and toasted seeds/nuts over the top.

Finish with a final grind of black pepper and a small pinch of flaky salt to taste. Serve immediately with the remaining dressing on the side.