Salads Recipe

BunkHouse Fare - Mixed Farmhouse Salad

1. 1

   Prep produce

   Wash and spin dry the mixed salad greens thoroughly; place in a large salad bowl. Halve the cherry tomatoes, thinly slice the red onion and radishes, slice the cucumber into 1/4-inch rounds, and shred the carrots if not pre-shredded. Chop the parsley and drain and rinse the canned chickpeas. Set all prepped produce aside.

2. 2

   Make dressing

   In a small bowl or jar combine the apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk or shake to dissolve the salt. Slowly stream in the olive oil while whisking constantly until the dressing emulsifies and thickens slightly (about 30 seconds). Taste and adjust seasoning: add more salt, pepper or a touch more honey if too tangy.

3. 3

   Assemble salad

   Toss the mixed greens in the large bowl to loosen. Add the halved cherry tomatoes, sliced cucumber, red onion, shredded carrots, radish slices, chickpeas and chopped parsley to the greens. Drizzle about two-thirds of the dressing over the salad and gently toss with salad tongs or clean hands until ingredients are evenly coated. Taste and add more dressing if desired.

4. 4

   Finish & serve

   Sprinkle the crumbled feta cheese over the top, then scatter the toasted sunflower seeds for crunch. Give a final light toss to distribute the cheese and seeds or leave them on top for presentation. Serve immediately family-style with the remaining dressing on the side for guests who want extra.

5. 5

   Make-ahead note

   You can prepare all vegetables and the dressing up to 24 hours ahead. Store greens, chopped vegetables and chickpeas separately in airtight containers in the refrigerator. Reassemble and dress just before serving to keep the greens crisp.