Mixed Green Salad Recipe

Prepare eggs

Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit 9–11 minutes for fully set yolks. Drain, transfer to an ice bath for 5 minutes, peel, and quarter.

While eggs cook, rinse and dry the mixed salad greens thoroughly using a salad spinner or paper towels. Place greens in a large serving bowl.

Core, seed and thinly slice the red bell pepper. Halve the cherry tomatoes. Slice the cucumber and thinly slice the red onion. Add red pepper, cucumber, red onion, cherry tomatoes and halved kalamata olives to the bowl with the greens.

Add chopped parsley if using. Gently toss the vegetables and greens to combine.

When eggs are ready and quartered, arrange them on top of the tossed salad or gently fold them in so they remain intact.

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt and pepper. Whisk or shake until combined.

Slowly stream in the extra-virgin olive oil while whisking vigorously (or add oil to jar and shake) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning with additional salt, pepper or a little more vinegar or honey as desired.

Pour dressing over the salad just before serving — start with about half and toss gently; add more to taste so the salad is evenly coated but not soggy.

Serve immediately. Leftover dressing can be refrigerated in a sealed container for up to 5 days; toss greens just before serving.