Specialty Salad Recipe

Prepare greens

Rinse all salad greens and romaine thoroughly under cold water. Spin or pat dry until mostly free of moisture. Tear larger leaves into bite-sized pieces and place into a large chilled mixing bowl.

Add the thinly sliced radicchio to the bowl with the greens and toss gently to combine.

Halve the cherry tomatoes and add to the greens.

Thinly slice the cucumber and bell peppers and add them to the bowl.

Shred the carrots if not pre-shredded and add them, then drain and briefly soak the sliced red onion in cold water for 5 minutes to mellow the flavor. Drain well and add to the bowl.

If almonds and pepitas are not toasted, place them in a dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly browned (2–4 minutes). Cool slightly before adding to avoid wilting the greens.

Drain and rinse the chickpeas, and pat dry on paper towels. Add chickpeas, toasted almonds, pepitas, and crumbled feta to the salad bowl.

Chop the parsley and thinly slice the mint, then add both to the salad. Thinly slice the green apple and toss the slices immediately with a squeeze of lemon to prevent browning; add to the salad along with dried cranberries.

Emulsify dressing

In a medium bowl or jar, combine the apple cider vinegar, fresh lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk or shake until combined. Slowly stream in the extra-virgin olive oil while whisking continuously to create a smooth emulsion, or close the jar and shake vigorously for 30 seconds.

Taste and adjust seasoning — add more salt, pepper, or honey if desired.

Pour dressing over the salad just before serving (start with about 3/4 of the dressing and reserve the rest). Toss gently but thoroughly to coat all components evenly. Add reserved dressing at the table for guests who want extra.

Transfer the tossed salad to a large buffet-ready serving bowl or individual plates. Sprinkle any remaining toasted nuts and pepitas on top for extra crunch and presentation.

If preparing for a buffet and serving over a longer period, keep dressing chilled and offer on the side to prevent greens from wilting. Replenish toppings separately to maintain texture.