Big Green Recipe

Prep vegetables

Rinse the mixed greens and spin or pat dry; place in a large salad bowl. Rinse the grape tomatoes and halve them (or leave whole if preferred). Peel and julienne or shred the carrots. Thinly slice the red onion and separate into rings.

Blanch green beans

Bring 4 cups of water to a rolling boil in a medium saucepan with 1/2 tsp salt. Add the trimmed and cut green beans and cook 2 to 3 minutes until bright green and just tender-crisp. Immediately transfer the beans to the prepared bowl of ice water to stop cooking. After 1–2 minutes, drain thoroughly and pat dry with a towel.

Assemble salad

Add the blanched green beans, halved grape tomatoes, carrots, and sliced red onion to the bowl with the mixed greens. Toss gently to combine so the ingredients are evenly distributed.

Add croutons

Sprinkle 3/4 cup croutons over the top just before serving so they remain crisp.

Make the vinaigrette: in a small bowl or jar combine 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Whisk vigorously or shake in a jar until emulsified.

Taste and adjust seasoning. If the dressing is too sharp, add an extra 1/4 tsp honey; if too flat, add a pinch more salt or 1/2 tsp vinegar.

Dress the salad: drizzle about 2–3 tablespoons of vinaigrette over the assembled salad and toss gently to coat. Reserve any extra dressing for guests to add more to their liking.

Transfer the tossed salad to a serving bowl or divide among plates. Add any remaining croutons on top and finish with a light grind of black pepper if desired. Serve immediately.