Baby Greens Recipe

Prepare vegetables

Rinse the mixed baby greens thoroughly in cold water and spin dry in a salad spinner or pat dry with clean kitchen towels. Trim any wilted edges. Place the dried greens in a large salad bowl.

Wash the cherry tomatoes and halve them. Thinly slice the cucumber and radishes (use a mandoline or sharp knife for even slices). Very thinly slice the red onion. Add the tomatoes, cucumber, radishes, and red onion to the bowl with the greens.

If using, crumble the feta or shave the Parmesan and scatter over the greens. Toast the walnuts or sliced almonds in a small dry skillet over medium heat, stirring, until fragrant and lightly browned (2–3 minutes). Allow nuts to cool slightly, then add to the salad bowl.

Make dressing

In a small bowl or jar, combine the minced shallot, minced garlic, Dijon mustard, honey (or maple), lemon juice, and salt. Whisk to combine. Slowly drizzle in the extra-virgin olive oil while whisking (or secure jar lid and shake) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning with additional salt or lemon juice as needed, and finish with freshly ground black pepper.

Let the dressing sit 5 minutes at room temperature to allow the shallot and garlic to mellow and the flavors to meld.

Just before serving, pour about half the dressing over the salad (reserve remaining dressing for guests to add more if desired). Gently toss the greens and vegetables with clean salad tongs until everything is evenly coated. Taste and add more dressing if needed.

Transfer the dressed baby greens to a serving bowl or divide among plates. Sprinkle the toasted nuts and extra cheese (if desired) on top. Serve immediately.

Store any leftover dressing in an airtight container in the refrigerator for up to 5 days. Keep leftover undressed greens separate and use within 1–2 days for best texture.