Lock 15 Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Peel (if desired) and halve the English cucumber lengthwise, then slice crosswise into 1/4-inch half-moons until you have about 1/2 cup. Core the tomato and cut into 1/2-inch dice to yield about 1 cup. Peel the red onion and slice very thinly, then separate into rings and measure 1/4 cup. If you prefer milder onion, soak the slices in cold water for 5 minutes and drain.

Assemble salad

Place the 6 cups of mixed greens in a large shallow bowl. Evenly distribute the cucumber, tomato, and red onion over the greens. Sprinkle the 1/2 cup crumbled goat cheese on top. Season lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper; hold back some salt if serving with the dressing and adjust to taste after tossing.

Make the dressing: in a small bowl or jar combine 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon minced garlic, 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper. Whisk while slowly pouring in 3 tablespoons extra-virgin olive oil until the dressing emulsifies and thickens slightly. If the dressing is too thick or sharp, whisk in up to 1 teaspoon warm water to loosen and mellow the flavors. Taste and adjust seasoning—add a pinch more salt or a few drops of vinegar if needed.

Dress the salad: just before serving, drizzle about 2 to 3 tablespoons of the vinaigrette evenly over the assembled salad (start with 2 tablespoons and add more to taste). Using two salad forks or tongs, gently toss the salad until the greens and vegetables are lightly coated and the goat cheese is slightly distributed throughout. Taste and adjust with additional salt, pepper, or vinaigrette as desired.

Serve: transfer the dressed salad to individual plates or serve family-style. Offer extra vinaigrette on the side. To make the salad vegan, omit the goat cheese or substitute a plant-based crumbly cheese.