Organic Mixed Greens Recipe

Prepare and emulsify dressing

In a small bowl or jar, combine the grated fresh ginger (2 tsp) and minced garlic (1/2 tsp). Add rice vinegar (3 Tbsp), low-sodium soy sauce (1 Tbsp), honey or maple syrup (1 tsp) and freshly squeezed lemon juice (1 tsp). Whisk or shake to dissolve the sweetener.

Slowly whisk in the neutral oil (3 Tbsp) in a steady stream until the dressing begins to emulsify. Stir in the toasted sesame oil (1 tsp). If the dressing is too thick or sharp, whisk in up to 2 Tbsp warm water, 1 Tbsp at a time, until it reaches a pourable consistency.

Season the dressing with 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Taste and adjust: add a pinch more salt, 1/2 tsp honey, or 1/2 tsp rice vinegar as needed to balance sweetness, acidity and saltiness. Set aside or refrigerate up to 3 days in a sealed container; bring to room temperature and re-whisk before using.

Prepare vegetables: Rinse and thoroughly dry 6 cups organic mixed greens using a salad spinner or clean kitchen towel. Slice the English cucumber into thin half-moons to equal approximately 1/2 cup. Halve 1 cup cherry tomatoes, shred 1/2 cup carrot (use a box grater or peeler), and thinly slice red radish to make 1/4 cup. Remove large stems from cilantro and reserve 1/4 cup leaves if using.

Assemble: In a large bowl, gently toss the mixed greens with cucumber, cherry tomatoes, shredded carrot, sliced radish and cilantro. Toss lightly to combine so the leaves remain intact and not bruised.

Dress the salad: Drizzle about 3 to 4 tablespoons of the prepared ginger dressing over the salad (start with 3 Tbsp for a light coating). Using salad tongs or clean hands, gently toss until evenly coated. Add more dressing in 1 Tbsp increments if you prefer a saucier salad.

Finish and serve: Sprinkle 1 Tbsp toasted sesame seeds over the dressed salad. Divide into 4 servings and serve immediately so greens stay crisp.