Hand Tossed House & Seasonal Salads Recipe

Prepare produce

Wash and thoroughly spin or pat dry all salad greens to remove moisture. Halve the cherry tomatoes, thinly slice the cucumber and red onion, shred the carrots if not pre-shredded, and thinly slice the radishes.

In a large mixing bowl combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup sliced cucumber, 1/4 cup thinly sliced red onion, 1/2 cup shredded carrots and 4 sliced radishes. Toss gently to combine, taking care not to bruise delicate greens.

Add 1/2 cup crumbled feta or 1/2 cup shaved Parmesan and 1/4 cup toasted sunflower seeds or chopped toasted walnuts if using. Reserve a small amount of cheese and seeds for garnish.

Dress the salad just before serving (see vinaigrette directions). After dressing, toss the salad by hand using two large spoons or salad tongs until evenly coated. Plate and garnish with reserved cheese and seeds.

Prepare seasonal ingredients

Wash and dry the mixed greens (4 cups). Hull and quarter the strawberries. Thinly slice the peaches or nectarines. Roughly chop microgreens or tear basil leaves if using.

In a medium bowl combine 4 cups mixed greens, 1 cup strawberries, 1 cup sliced peaches, 1/2 cup crumbled goat cheese and 1/4 cup toasted sliced almonds. Gently toss to combine.

Add microgreens or basil (about 1/4 cup) on top for brightness. Keep chilled until ready to dress and serve.

Dress right before serving with 2–3 tablespoons vinaigrette per salad (see vinaigrette). Toss gently and serve immediately so fruit remains fresh and colors bright.

Make the vinaigrette

In a small bowl or jar combine 3 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tbs honey (or maple syrup), 1 tbsp minced shallot, 1/2 tsp grated garlic, 3/4 tsp Kosher salt and 1/2 tsp freshly ground black pepper. Whisk to combine.

Slowly drizzle in 1/2 cup extra-virgin olive oil while whisking constantly (or cap the jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning—add a little more vinegar for brightness, honey for sweetness, or salt to taste. The vinaigrette will keep refrigerated up to 5 days; bring to room temperature and shake before using.

For a lighter dressing, whisk together equal parts vinegar and oil ratio to desired taste (commonly 1:3 vinegar to oil). Use about 2–3 tbs vinaigrette per salad serving.

Grilled chicken

Season chicken breasts with salt and pepper (and optional herbs). Grill over medium-high heat 6–8 minutes per side until internal temperature reaches 74°C (165°F). Rest 5 minutes, slice thinly and add atop the salad.

Seared tuna

Season tuna steaks with salt and pepper. Heat a tablespoon of oil in a skillet over high heat and sear tuna 1–2 minutes per side for rare-medium rare (adjust to preference). Rest 2–3 minutes and thinly slice to serve over salad.

Chickpeas (no-cook)

Drain and rinse 1 cup canned chickpeas. For extra flavor, toss with 1 tsp olive oil, 1/4 tsp smoked paprika and a pinch of salt. Add to the salad as a protein-rich vegetarian option.