Mixed Greens Recipe

Prepare vegetables

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Trim and thinly slice the English cucumber into half-moons (about 1/8–1/4 inch thick). If using radishes, thinly slice them. Pick coarse parsley leaves from stems and reserve.

Place the dried greens in a large salad bowl. Add sliced cucumber, radish slices (if using), and parsley leaves. Toss gently to combine and set aside while you make the dressing and seeds so the greens remain crisp.

Burn the garlic

In a small heavy skillet over medium-high heat, add 3 tablespoons olive oil and the whole garlic cloves. Cook, stirring occasionally, until the garlic becomes well-browned and a little charred at the edges (about 6–8 minutes). Watch carefully so it doesn't become bitter — you want a deep golden-brown to lightly blackened finish. Remove from heat and let cool slightly.

Blend dressing

In a blender or food processor, combine the browned garlic cloves and the olive oil they cooked in, mayonnaise, grated Parmesan, Dijon mustard, lemon juice, Worcestershire sauce, anchovy paste, and white wine vinegar. Blend until very smooth. If the dressing is too thick, add up to 2 tablespoons water, 1 tablespoon at a time, to reach a creamy but pourable consistency. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper; taste and adjust seasoning or acidity (add a little more lemon juice or vinegar if you prefer).

Transfer the dressing to a bowl and refrigerate briefly if not using immediately. The burnt garlic flavor will deepen as it sits for 10–15 minutes.

Toast seeds

Heat a small skillet over medium heat. Add 1 teaspoon olive oil, then add the sunflower seeds, pumpkin seeds, and sesame seeds. Toast, stirring constantly, until they are fragrant and begin to pop or turn lightly golden, about 3–4 minutes. Remove from heat to prevent burning and let cool slightly.

If desired, toss the warm seeds with 1 teaspoon lemon zest and a pinch of salt to brighten flavor.

Just before serving, sprinkle the toasted seeds evenly over the tossed salad and finish with 2 tablespoons freshly grated Parmesan.

Right before serving, drizzle the burnt garlic Caesar dressing over the salad (start with about 3–4 tablespoons of dressing for 6 cups greens, then add more to taste). Toss gently and evenly to coat the leaves without bruising them.

Transfer to a serving bowl or individual plates, scatter the toasted seed mixture on top, and finish with the grated Parmesan. Serve immediately.