Market Greens Recipe

Wash all greens and herbs thoroughly. Submerge butter lettuce, baby spinach, and mizuna in a large bowl of cold water and swish to remove dirt. Lift out and spin dry in a salad spinner or pat dry with clean kitchen towels until leaves are just dry.

Trim and separate larger butter lettuce leaves into bite-sized pieces. Stack herbs, roll tightly, and thinly slice (chiffonade) the parsley and dill; snip chives with scissors into 1/4-inch pieces. Gently toss the greens and herbs together in a large mixing bowl to combine.

Prepare shallot and lemon

Finely mince the shallot so it releases flavor without large pieces. Zest the lemon and reserve the zest (1 tsp) for finishing; then juice the lemon until you have about 3 tablespoons of juice.

In a small bowl or jar, combine the minced shallot, lemon juice, Dijon mustard, and honey. Whisk briefly to emulsify the mustard into the liquids.

While whisking continuously, slowly stream in the extra-virgin olive oil to create an emulsion. Alternatively, add all vinaigrette ingredients to a jar, secure the lid, and shake vigorously for 30–45 seconds.

Season the vinaigrette with 3 pinches of sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust: add another pinch of salt or 1/2 tsp honey if too tart. The vinaigrette should be bright, balanced, and lightly viscous.

Place the bowl of dressed greens on the counter. Pour 2–3 tablespoons of the lemon vinaigrette over the greens to start (reserve the remainder for serving). Using clean salad tongs or hands, toss gently but thoroughly to coat leaves without bruising. Add more vinaigrette a tablespoon at a time until the leaves are lightly and evenly dressed.

Transfer the dressed greens to a serving bowl or individual plates. Sprinkle the reserved lemon zest over the top to enhance brightness.

If using, scatter the toasted slivered almonds over the salad for crunch and finish with a pinch of flaky sea salt and a twist of black pepper. Serve immediately.