Field Green Salad (gf) Recipe

Prepare greens

Place 6 cups of mixed field greens in a large salad bowl. If greens are pre-washed, gently fluff them; if not, rinse in cold water, spin or pat dry thoroughly before using.

Prep tomatoes

Halve 1 cup of cherry tomatoes (about 12–16 tomatoes) and add them to the bowl with the greens.

Slice cucumber

Trim and halve then slice 1/2 cup of English cucumber into thin half-moons (about 1/4 of a medium cucumber). Add to the bowl.

Thinly slice onion

Cut 1/4 cup thinly sliced red onion (about 1/8 of a medium onion). If a milder onion flavor is desired, soak the slices in cold water for 5 minutes and drain before adding.

Add parsley (optional)

Chop 2 tablespoons fresh parsley and sprinkle over the assembled vegetables for brightness.

Combine dressing ingredients

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Emulsify

Whisk vigorously for 20–30 seconds or close the jar and shake until the dressing is fully emulsified and slightly thickened.

Dress the salad

Right before serving, drizzle about 2–3 tablespoons of the vinaigrette over the salad (start with less; you can add more to taste). Toss gently but thoroughly to coat leaves and vegetables evenly.

Taste and adjust

Taste the dressed salad and adjust seasoning with additional salt, pepper, or a squeeze of vinegar if desired.