Market Salad Gfo Recipe

Prepare vegetables

Peel the carrots and cut into thin matchsticks or use a julienne peeler to make about 1 1/2 cups. Trim and core the red cabbage, then slice very thinly to yield about 2 cups. Halve the Campari tomatoes and set them aside on a paper towel to drain briefly.

Assemble salad base

In a large mixing bowl, combine the mixed salad greens (if using), julienned carrots, and thinly sliced red cabbage. Add the halved Campari tomatoes and shredded cheddar. Toss gently to distribute ingredients evenly.

Add croutons just before dressing to retain crunch.

Combine vinaigrette ingredients

In a small bowl or jar, add 3 tablespoons champagne vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 tablespoon minced shallot. Season with 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper (adjust later to taste).

Emulsify

Whisk while slowly streaming in 6 tablespoons extra-virgin olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add remaining salt and pepper if needed. If too sharp, add a little more honey (1/4 teaspoon) or a pinch of salt; if too thick, thin with 1–2 teaspoons water.

Dress the salad

Pour about half to three-quarters of the vinaigrette over the salad (start with 2–3 tablespoons) and toss gently but thoroughly so the carrots and cabbage are lightly coated. Taste and add more dressing if desired. The goal is a light sheen, not saturation.

Add croutons & garnish

Fold in the croutons and sprinkle the chopped parsley and lemon zest over the top. Adjust final seasoning with a pinch of salt and freshly ground pepper if needed.

Serve immediately at room temperature or chilled. Leftover vinaigrette can be stored refrigerated up to 5 days; refrigerate salad components separately for best texture.