Berkeley House Salad Recipe

Prepare greens

Wash and dry the mixed salad greens thoroughly (use a salad spinner if available). Tear larger leaves into bite-sized pieces and transfer to a large serving bowl. Chill briefly if not serving immediately.

Slice vegetables

Peel or scrub the cucumber if desired, then thinly slice into rounds or half-moons. Halve the cherry tomatoes. Thinly slice the radishes. Cut the red onion into very thin half-moons and separate the rings. If using avocado, pit and slice or cube it just before serving and toss with a squeeze of lemon to slow browning.

Assemble

Add the cucumber, cherry tomatoes, radishes, red onion, and chopped fresh herbs to the bowl with greens. Sprinkle the optional cheese and toasted nuts on top, but hold off on adding avocado until just before serving.

In a small bowl or jar, combine the fresh lemon juice, lemon zest, Dijon mustard, honey (or maple syrup), minced garlic, salt, black pepper, and red pepper flakes if using. Whisk briefly to blend the Dijon and sweetener into the lemon juice.

Slowly drizzle in the extra-virgin olive oil while whisking constantly to emulsify, or add all ingredients to a jar, secure the lid, and shake vigorously until the vinaigrette is well combined and slightly thickened. Taste and adjust seasoning with more salt, pepper, or honey as desired.

If making ahead, refrigerate the dressing. Let it come to room temperature and re-whisk or shake before using (oil may solidify slightly when cold).

Just before serving, pour the vinaigrette over the assembled salad (start with about half the dressing), then gently toss with salad tongs until evenly coated. Add more dressing to taste. Top with avocado slices if using and give a final gentle toss. Serve immediately.