Side Salad Recipe

Wash and dry the mixed salad greens thoroughly. Use a salad spinner or pat dry with clean kitchen towels. Transfer the greens to a large mixing bowl.

Prepare the vegetables: halve the cherry tomatoes, thinly slice the cucumber and red onion, and shred the carrots. Add all prepared vegetables to the bowl with the greens.

If using cheese, crumble the feta or shave the Parmesan and set aside to add just before serving.

Make the dressing

In a small bowl or jar combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt and black pepper.

Whisk vigorously for about 20–30 seconds until the dressing emulsifies and is slightly thickened. If using a jar, close the lid and shake vigorously for 20–30 seconds. Taste and adjust seasoning.

If the dressing tastes too sharp, add the optional 1/2 tablespoon lemon juice for brightness, then whisk or shake again.

Pour about half of the dressing over the salad and toss gently with salad tongs or two large spoons until the greens and vegetables are evenly coated. Add more dressing a little at a time until you reach the desired coating (you may not need the entire batch).

Sprinkle the crumbled feta or shaved Parmesan over the tossed salad, if using. Add toasted sunflower seeds or chopped walnuts and the chopped fresh herbs for texture and flavor.

Taste a leaf and adjust final seasoning with a pinch more salt or a grind of black pepper if needed. Serve immediately as a side.