Garden Salad Recipe

Wash and dry the mixed salad greens and iceberg lettuce thoroughly. Use a salad spinner or pat dry with clean towel to remove excess water so dressing will cling.

Tear larger leaves into bite-sized pieces and place the mixed greens and chopped iceberg lettuce into a large salad bowl. Toss gently to combine.

Prepare the vegetables: slice the cucumber into half-moons, halve the cherry tomatoes, peel and julienne or shred the carrot, thinly slice the red bell pepper, and slice the red onion thinly.

Add all prepared vegetables to the bowl with the greens. Toss gently to distribute evenly.

Thinly slice the radishes and roughly chop the fresh herbs. If using seeds, toast them in a small dry skillet over medium heat for 2–3 minutes until fragrant and lightly browned, stirring frequently, then cool.

Scatter the radishes, chopped herbs, crumbled cheese (if using), and toasted seeds (if using) over the salad. Keep aside until dressing is ready.

Whisk the dressing

In a small bowl or jar, combine the lemon juice, red wine vinegar, Dijon mustard, honey, and minced garlic. Whisk or shake briefly to combine.

Slowly drizzle in the extra-virgin olive oil while whisking constantly (or add oil to jar and shake vigorously) until the dressing is emulsified. Season with kosher salt and freshly ground black pepper. Taste and adjust acidity or sweetness as needed (add a little more lemon or honey).

Just before serving, drizzle about two-thirds of the dressing over the salad (reserve remaining dressing for guests to add more if they like).

Gently toss the salad with tongs to coat all ingredients evenly. Sprinkle the reserved cheese and seeds on top if desired for presentation.

Serve immediately. Pass remaining dressing at the table. Leftover dressing keeps refrigerated for up to 5 days.