Lettuce Recipe

Wash and dry

Submerge romaine, mixed baby lettuce and chopped iceberg in a large bowl of cold water. Swish gently to loosen dirt. Lift leaves out and discard water. Repeat if water is dirty. Dry thoroughly using a salad spinner or by patting leaves with clean kitchen towels until mostly dry — excess water will dilute the dressing.

Tear and combine

Tear larger romaine leaves into bite-sized pieces. Combine torn romaine, mixed baby lettuce and chopped iceberg in a large salad bowl, tossing gently to combine.

Halve the cherry tomatoes, thinly slice the cucumber and red onion, and shred the carrot. Add all vegetable add-ins to the bowl with the lettuce and toss gently to distribute evenly.

In a small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, honey (or maple syrup), salt and black pepper. Whisk or shake vigorously until the dressing emulsifies and becomes slightly thickened. Taste and adjust seasoning — add a little more vinegar for brightness or a pinch more salt if needed.

Pour the vinaigrette over the dressed lettuce and vegetables — start with about two-thirds of the dressing and toss gently with salad tongs to coat evenly. Add more dressing if you prefer a wetter salad.

Sprinkle croutons, grated Parmesan and toasted seeds over the top. Give a final light toss or leave toppings on top for presentation.

Divide the salad among 4 plates or bowls and serve immediately so the lettuce remains crisp. Leftover dressing can be refrigerated up to 5 days; store salad components separately if making ahead to keep lettuce crisp.