Baby Lettuces Recipe

Prepare baby lettuces

Inspect the baby lettuces and discard any wilted leaves. Rinse the baby lettuces gently in cold water in a large bowl, swishing to remove grit. Lift the greens out of the water and spin dry in a salad spinner or pat dry with clean kitchen towels until mostly dry. Tear any larger leaves into bite-sized pieces.

Prepare vegetables

Halve the cherry tomatoes, thinly slice the cucumber and radishes (use a mandoline or very sharp knife for even slices), and thinly slice the red onion into half-moons. Place all prepared vegetables in a large serving bowl with the dried baby lettuces.

Add cheese and nuts

Crumble the feta over the greens and sprinkle the toasted nuts on top. If you prefer the salad without cheese or nuts, omit as desired.

Combine ingredients: In a small bowl or jar, add the lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt and pepper. Whisk briefly to combine.

Emulsify: While whisking continuously, slowly drizzle in the olive oil until the dressing comes together into a smooth emulsion. If using a jar, add the oil, secure the lid, and shake vigorously for 20–30 seconds.

Adjust and finish: Taste and adjust seasoning—add another pinch of salt or an additional 1/2 teaspoon honey if you prefer sweeter. If the dressing is too thick, whisk in up to 1 tablespoon cold water, a teaspoon at a time, until it reaches a light pourable consistency.

Dress the salad: Just before serving, drizzle about half of the vinaigrette over the salad (start with 3 tbs) and gently toss with salad tongs or clean hands until the leaves are evenly coated. Add more dressing to taste, tossing once more.

Serve: Transfer the dressed baby lettuces to individual plates or serve family-style. Finish with a final sprinkle of black pepper and a few extra toasted nuts or a small crumble of feta, if desired.

Storage note: If you have leftover dressing, store in a sealed jar in the refrigerator for up to 5 days. Keep undressed baby lettuces in a container lined with paper towels and consume within 2–3 days for best texture.