Mixed Leaves Salad Recipe

Wash and dry greens

Rinse the mixed baby salad leaves and herbs thoroughly in cold water. Spin dry in a salad spinner or pat dry with clean kitchen towels until leaves are dry to the touch. Transfer to a large mixing bowl.

Prep radicchio and vegetables

Thinly slice the radicchio and add to the bowl with the greens. Slice the cucumber and halve the cherry tomatoes; add both to the bowl. Thinly slice the red onion and, if you prefer a milder onion flavor, soak the slices in cold water for 5 minutes then drain well before adding.

Add crunchy and creamy elements

Roughly chop or break the toasted walnuts and add them to the bowl. If using, crumble the feta or goat cheese and set aside to add just before serving so it keeps a fresh texture.

In a small bowl or jar, combine the lemon juice, Dijon mustard, honey (or maple), red wine vinegar and grated garlic. Whisk briefly to combine.

Slowly drizzle in the extra-virgin olive oil while whisking (or close the jar and shake vigorously) to emulsify into a smooth dressing.

Season with sea salt and freshly ground black pepper, taste and adjust: add more lemon for brightness, a pinch more honey for sweetness, or a little more oil if too sharp.

Just before serving, pour about two-thirds of the dressing over the salad bowl (reserve the rest in case guests want more). Gently toss the greens and vegetables with tongs or salad servers until everything is evenly coated but not soggy.

Scatter the toasted walnuts over the top and crumble the cheese over the salad. Finish with a few grinds of black pepper and serve immediately, passing any extra dressing at the table.