Tossed Green Salad Recipe

Wash all greens thoroughly in cold water. Spin or pat dry until mostly moisture-free to prevent a soggy salad.

Tear larger leaves into bite-sized pieces. Combine mixed salad greens and chopped romaine in a large salad bowl.

Add sliced cucumber, halved cherry tomatoes, and thinly sliced red onion to the bowl.

Sprinkle the chopped fresh herbs over the vegetables. If using optional add-ins (avocado, radishes, croutons), prepare and add them now.

Whisk the dressing

In a small bowl or jar combine the lemon juice, red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt and pepper. Whisk or shake until the honey is dissolved and the mustard is evenly distributed.

Slowly stream in the extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning with additional salt, pepper or lemon as needed.

If the dressing is too sharp, add an extra 1/2 teaspoon of honey. If too thick, thin with up to 1 tablespoon of water.

Just before serving, drizzle about half of the dressing over the salad and toss gently to coat all leaves and vegetables evenly. Add more dressing to taste, tossing after each addition.

Transfer to serving plates or leave in the bowl. Finish with a light grind of black pepper and a small pinch of flaky sea salt if desired.

Serve immediately to maintain crispness. Leftover dressing can be refrigerated for up to 5 days; store salad components separately for best freshness.