Mixed Lettuces Recipe

Prepare lettuces

Wash the mixed lettuces thoroughly in cold water, then spin or pat dry until mostly moisture-free. Tear larger leaves into bite-sized pieces and place in a large salad bowl.

Prep vegetables and cheese

Halve the cherry tomatoes and add to the bowl. Thinly slice the red onion into half-moons, separate the rings, and add to the bowl. Crumble the Gorgonzola and reserve for topping. If using parsley, roughly chop and set aside.

Dress and toss

When the vinaigrette is ready (see below), pour about two-thirds of it over the lettuces and vegetables. Toss gently and taste; add more vinaigrette if needed. Sprinkle the crumbled Gorgonzola over the tossed salad and finish with the remaining vinaigrette drizzled sparingly, or serve extra on the side.

Transfer to serving plates or leave in the bowl. Garnish with chopped parsley if desired and serve immediately so the greens remain crisp.

Combine vinegar and seasonings

In a small bowl or jar, whisk together the red wine vinegar, Dijon mustard, honey (or maple), minced garlic, salt, and freshly ground black pepper until smooth.

Emulsify

While whisking constantly (or with the jar lid on, shake vigorously), slowly stream in the extra-virgin olive oil until the dressing emulsifies into a slightly thickened vinaigrette. If the dressing seems too sharp or thick, whisk in up to 1 tablespoon of cold water to loosen and balance the acidity.

Adjust and rest

Taste and adjust seasoning — add more salt, pepper, or a touch more honey if you prefer a sweeter balance. Let the vinaigrette rest for 5 minutes to let the flavors marry before dressing the salad.

Store any leftover vinaigrette in a sealed jar in the refrigerator for up to 5 days. Shake well before using.