Ensalada Mixta Recipe

Prepare lettuce

Remove outer damaged leaves from romaine. Rinse whole heads under cold water, then spin or pat dry. Chop or tear romaine into roughly 1- to 2-inch pieces to yield about 6 cups, and place in a large mixing bowl.

Prepare tomatoes

Core and cut the tomatoes into wedges or 1/2-inch chunks depending on preference. If tomatoes are very juicy, scoop out excess seeds before cutting. Add tomatoes to the bowl with the romaine.

Slice onion

Peel the red onion and cut in half. Slice half a medium onion very thinly (about 1/8-inch). If you want milder onion flavor, soak the slices in cold water for 5 minutes then drain and pat dry. Add onion to the bowl.

Season and toss lightly

Drizzle 1 tablespoon extra-virgin olive oil over the salad, sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, and toss gently to combine. Transfer to a serving platter or leave in the mixing bowl and keep chilled until ready to serve. Dressing is served on the side.

Chop herbs and garlic

Finely chop the parsley and cilantro (stems removed or mostly removed). Mince the garlic cloves finely or press through a garlic press. Alternatively, pulse herbs and garlic briefly in a food processor for a more emulsified texture—pulse 3 to 4 short bursts so the herbs are finely chopped but not pureed.

Combine acids and seasonings

In a small bowl, whisk together 3 tablespoons fresh lemon juice, 1 teaspoon red wine vinegar, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 teaspoon lemon zest (if using).

Emulsify with oil

Slowly whisk in 6 tablespoons extra-virgin olive oil until the dressing emulsifies and becomes slightly thickened. If you used a food processor for herbs and garlic, add the oil in a steady stream while pulsing to combine.

Adjust and rest

Taste and adjust seasoning—add more salt, lemon juice, or red pepper flakes to preference. Let the chimichurri rest at room temperature for 10 minutes to allow flavors to meld, or refrigerate up to 2 hours. If chilled, bring to room temperature or stir well before serving.

Serve

Serve the lemon chimichurri dressing on the side in a small pitcher or bowl so guests can dress their salads to taste. For a finishing touch, spoon a small amount over a portion of salad and drizzle a little extra over tomatoes if desired.