Simple Salad Recipe

Prepare and emulsify dressing

In a medium bowl or a jar with a tight lid, combine the white wine vinegar, Dijon mustard, and honey. Add the minced garlic, chopped parsley, chives, and chopped basil (if using). Whisk briefly to combine.

Slowly stream in the extra-virgin olive oil while whisking continuously (or add oil to the jar, seal, and shake vigorously) until the dressing is emulsified and slightly thickened.

Season the vinaigrette with salt and freshly ground black pepper. Taste and adjust: add up to 1 more teaspoon of honey if too sharp, or another 1/2 tablespoon vinegar if too flat. Set aside at room temperature while you assemble the salad; whisk or shake again just before using.

Wash and dry the spring greens thoroughly using a salad spinner or paper towels. Place the greens in a large salad bowl and gently toss to loosen any clumps.

Prepare the heirloom tomatoes: cut larger tomatoes into wedges and halved smaller cherry heirlooms. Scatter the tomato pieces over the greens.

Peel the carrots if desired, then julienne or shred them. Add the carrots evenly across the salad.

Thinly slice the English cucumber (about 1/8"–1/4" thick). If cucumber seeds are large and watery, scoop them out before slicing. Add the cucumber slices to the bowl.

Cube or shave the white cheddar into small pieces (approximately 1/4" cubes or thin shavings). Sprinkle the cheese over the salad so it distributes in every bite.

Add the croutons just before dressing so they stay crunchy.

Dress and toss

Drizzle about 3–4 tablespoons of the herb vinaigrette over the salad (start with less; you can always add more). Using salad tongs or two large spoons, toss gently but thoroughly so the greens and vegetables are evenly coated. Taste and add more vinaigrette, salt, or pepper as desired.

Serve immediately on chilled plates so the greens stay crisp. If preparing ahead, keep the vinaigrette and croutons separate until ready to serve.