Midtown Bistro Mixed Organic Green Salad Recipe

Roast shallot

Preheat the oven to 400°F (200°C). Toss the halved shallot with 1 tsp olive oil and a pinch of salt. Place cut-side up on a small baking sheet or in an ovenproof dish. Roast 20–25 minutes until deeply softened and caramelized at the edges. Remove and let cool slightly.

Blend dressing

In a small blender or food processor, combine the roasted shallot (whole halves), 3 tablespoons white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 tablespoon fresh lemon juice, and 1 tablespoon warm water. Pulse to break down the shallot.

With the blender running on low, slowly stream in 1/2 cup extra-virgin olive oil until the vinaigrette emulsifies and thickens slightly. Alternatively, whisk vigorously in a bowl while slowly adding the oil. Season the dressing with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acid (add up to 1/2 tablespoon vinegar or lemon juice) or sweetness if desired. If dressing is too thick, thin with up to 1 tablespoon warm water.

Transfer the vinaigrette to a jar and refrigerate for at least 15 minutes to let flavors meld if time allows. Bring back to room temperature and whisk before using.

Prepare salad ingredients

Wash and spin-dry the mixed organic greens thoroughly. Halve the cherry tomatoes, thinly slice cucumber and radishes, and finely chop the herbs. Toast the walnuts in a dry skillet over medium heat for 3–4 minutes, shaking frequently, until fragrant and lightly browned; cool and roughly chop. Crumble the feta or goat cheese if using.

Combine the salad: In a large mixing bowl, place the 6 cups mixed greens, 1½ cups halved cherry tomatoes, 1/2 cup sliced cucumber, 1/2 cup sliced radish, and 2 tablespoons chopped herbs. Sprinkle the toasted walnuts and cheese on top but reserve a small amount of nuts for garnish if desired.

Dress the salad: Drizzle about half of the roasted shallot vinaigrette (start with 3 tablespoons) over the salad. Gently toss with salad tongs or clean hands to coat evenly. Taste and add more dressing as needed, up to the remaining amount, to lightly coat leaves without wilting (total vinaigrette yield ~3/4 cup).

Finish and serve: Season the tossed salad with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, but sprinkle sparingly if cheese is added. Transfer to a serving bowl or individual plates, garnish with the reserved walnuts and an extra pinch of chopped herbs. Serve immediately.