Market Salad Recipe

Wash and dry

Rinse the mixed baby greens, basil, and parsley thoroughly in cold water. Use a salad spinner or pat dry with clean kitchen towels until greens are mostly dry to help the dressing adhere.

Trim and slice the radicchio into thin strips. Halve the cherry tomatoes. Halve the cucumber lengthwise and slice thinly. Thinly slice the bell pepper. Slice the seasonal fruit into thin wedges. Pit and slice the avocado last to prevent browning; if desired, toss avocado slices in a teaspoon lemon juice to slow browning.

Heat a small dry skillet over medium heat. Add the walnuts or almonds and toast, stirring or shaking the pan, until fragrant and lightly golden, about 3–4 minutes. Remove to a bowl to cool.

If using day-old bread for croutons, cut into bite-sized pieces, toss with 1 tablespoon olive oil and a pinch of salt, then spread on a baking sheet and bake at 375°F (190°C) for 8–10 minutes, turning once, until crisp and golden. Set aside to cool.

Combine acid and aromatics

In a small bowl or jar combine lemon juice, white wine vinegar, Dijon mustard, honey, minced garlic, salt and pepper. Whisk briefly to combine.

Slowly drizzle in the 4 tablespoons extra-virgin olive oil while whisking constantly (or close the jar and shake vigorously) until the dressing emulsifies and is glossy.

Taste and adjust seasoning — add another pinch of salt, a bit more honey for sweetness, or extra lemon for brightness as desired.

In a large salad bowl, add the dried mixed baby greens and torn basil. Add the sliced radicchio, cucumbers, cherry tomatoes, bell pepper, chopped parsley, and seasonal fruit slices. Gently toss to distribute ingredients.

Drizzle about two-thirds of the dressing over the salad (reserve the rest to serve on the side). Gently toss the salad with tongs or two large spoons until leaves are lightly coated. Add the avocado slices and gently fold once to combine so avocado remains intact.

Scatter the toasted nuts, crumbled goat cheese (or feta), and croutons over the top. Finish with a light grind of black pepper and an optional small pinch of flaky sea salt to taste.

Serve immediately so greens remain crisp. Pass the remaining dressing at the table for additional drizzle.

Leftover components: store dressing in a sealed container in the refrigerator for up to 5 days. Store salad components separately and assemble just before serving for best texture.