Seasonal Salad Recipe

Wash and dry the mixed salad greens thoroughly using a salad spinner or clean towels. Tear any large leaves into bite-size pieces and place in a large salad bowl.

If using radicchio or frisée, separate and add to the bowl with the greens for color and texture contrast.

Prepare the cucumber: trim ends and thinly slice (or slice into half-moons). Add to the bowl with greens.

Halve the cherry tomatoes and add them to the bowl.

Prepare seasonal fruit: slice strawberries or peaches, core and thinly slice pear, or remove pomegranate arils; add about 1 cup to the bowl.

Shred or thinly slice the carrot and add to the salad.

Very thinly slice 2–3 rings of red onion and add to the bowl. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes, then drain well before adding.

Toast the nuts or seeds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden (2–4 minutes). Remove from heat and let cool.

Crumble or shave the chosen cheese and set aside until assembly.

Chop the fresh herbs finely. Add half to the salad for mixing and reserve half for garnish.

Squeeze the fresh lemon to yield about 2 tablespoons of juice; reserve for the dressing and a light finish squeeze over the finished salad if desired.

Make the vinaigrette

In a small bowl or jar, combine 2 tablespoons vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk or shake to combine. Slowly stream in 1/4 cup extra-virgin olive oil while whisking (or add to jar and shake vigorously) until the dressing emulsifies. Taste and adjust seasoning—add a pinch more salt or a little more honey if needed.

Just before serving, drizzle about two-thirds of the dressing over the greens and vegetables (reserve some dressing to offer on the side). Toss gently but thoroughly to coat all components without bruising delicate leaves.

Scatter the toasted nuts or seeds and the crumbled cheese over the tossed salad.

Add the reserved chopped herbs and give the salad one light toss to distribute.

Taste and finish with a squeeze of reserved lemon juice and extra pepper or salt if needed. Serve immediately with remaining dressing on the side.