Ocean Prime House Salad Recipe

Rinse the mixed baby greens thoroughly in cold water and spin dry in a salad spinner or pat dry with clean kitchen towels. Chill briefly in the refrigerator while you prepare other components so the greens stay crisp.

Peel (if desired) and halve the English cucumber lengthwise, scoop seeds if watery, and slice thinly into half-moons to equal about 1/2 cup. Halve the cherry tomatoes. Thinly slice the red onion into rings and separate; place the onion in cold water for 5 minutes if you want milder flavor, then drain and pat dry.

Julienne or shred the carrot to about 1/2 cup total. Combine prepared cucumber, tomatoes, onion, and carrot and hold chilled.

Whisk dressing

In a medium bowl, combine mayonnaise, Dijon mustard, white wine vinegar, and fresh lemon juice. Whisk briskly until smooth.

Slowly drizzle in the extra-virgin olive oil while whisking to emulsify the dressing. Add honey, chopped chives, chopped parsley, salt, and freshly ground black pepper; whisk to combine. If the dressing is too thick, whisk in up to 1 tablespoon cold water to reach a creamy but pourable consistency. Taste and adjust seasoning with additional salt, pepper, or lemon as needed.

Chill the dressing in the refrigerator for at least 10 minutes to let flavors marry (or up to 1 hour). Stir again before using.

If using raw almonds or pine nuts, toast them in a small dry skillet over medium heat for 2–3 minutes, stirring constantly, until fragrant and lightly golden. Remove from heat and cool.

If using croutons, toss lightly with a teaspoon of olive oil and a pinch of salt and warm briefly in a 350°F (175°C) oven for 3–5 minutes, or crisp in a skillet over medium heat until golden.

Use a vegetable peeler or mandoline to shave Parmesan into thin ribbons if not already shaved.

In a large chilled salad bowl or on individual chilled plates, place the mixed baby greens as the base (about 1.5 cups per serving). Arrange the cucumber, cherry tomatoes, red onion, and carrot evenly over the greens.

Lightly drizzle 1 to 2 tablespoons of the dressing over the salad per serving (or serve dressing on the side). Toss gently to coat; for plated presentation, toss greens with a small amount of dressing and then arrange the vegetables on top rather than fully mixing.

Scatter toasted almonds, herb croutons, and shaved Parmesan over the top. Tuck a few bibb/pointed lettuce leaves around the edge for a restaurant-style presentation if desired.

Finish with a small grind of black pepper and, if you like, a very light drizzle (about 1/2 teaspoon per serving) of extra-virgin olive oil. Serve immediately so greens remain crisp.