Maso Salad Recipe

Combine

In a small bowl or jar, add 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1 teaspoon red wine vinegar and the minced garlic.

Emulsify

Whisk together while slowly pouring in 6 tablespoons extra-virgin olive oil until the dressing thickens and emulsifies. Alternatively, secure the jar lid and shake vigorously for 30–45 seconds.

Season

Stir in 3/4 to 1 teaspoon salt (start with 3/4 tsp and adjust) and 1/2 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness: add more lemon if too mild, or more honey if too tart.

Prepare vegetables

Rinse and dry 5 cups spring mix thoroughly in a salad spinner. Peel carrots and use a vegetable peeler to shave into ribbons until you have about 1 cup. Core and thinly slice half a red bell pepper and half a yellow bell pepper to yield about 1/2 cup each. Thinly slice 1/4 cup red onion (use a mandoline or sharp knife for very thin slices). Halve 1 cup grape or cherry tomatoes.

Toss greens and vegetables

In a large bowl, combine the spring mix, shaved carrots, sliced bell peppers, red onion, and halved tomatoes. Toss gently to distribute the ingredients evenly.

Dress the salad

Right before serving, drizzle about 2 to 3 tablespoons of the prepared lemon vinaigrette over the salad (start with 2 tablespoons). Toss gently to coat. Taste and add more dressing if needed—aim for a light, glossy coating, not drenched greens.

Add Parmesan and finish

Top the dressed salad with 1 cup shaved Parmesan cheese, tossing once very gently to incorporate some shavings throughout and reserve a few on top for presentation. Adjust seasoning with a pinch of salt and an extra grind of black pepper if desired.

Serve immediately on chilled plates. Leftover dressing will keep refrigerated in a sealed jar for up to 5 days; gently re-whisk before using.