Market Salad Recipe

Wash and spin the mixed salad greens thoroughly; dry completely to prevent a soggy salad. Place the dried greens in a large salad bowl. Tear larger leaves into bite-sized pieces if needed.

Tear the herb leaves lightly with your fingers and add them to the greens; this helps release aroma without bruising.

Prepare the cherry tomatoes by washing and cutting each in half. Scatter over the greens.

Thinly slice or ribbon the cucumber (use a peeler for ribbons) and add to the bowl.

Trim and thinly slice the radishes and add for crisp, peppery bite.

If using snap peas, blanch them: bring a small pot of salted water to a boil, add the peas for 30–45 seconds until bright green and tender-crisp, then shock in an ice bath. Drain and halve diagonally, then add to the salad.

Slice the chosen seasonal fruit (stone fruit or pear) thinly and gently toss into the salad to distribute sweetness.

Toast nuts or seeds in a dry skillet over medium heat, stirring, for 2–4 minutes until fragrant and lightly golden. Remove from heat and let cool, then roughly chop if needed.

If using fennel or red onion, thinly shave or slice and add to the salad for anise or sharp notes.

Crumble the cheese evenly over the assembled salad components, reserving a small sprinkle for finishing.

Make the vinaigrette just before serving. In a small bowl or jar, combine the lemon juice (or vinegar), Dijon mustard, honey (or maple), salt, and pepper. Whisk briefly to combine.

Slowly drizzle in the olive oil while whisking (or close jar and shake vigorously) until the dressing emulsifies into a smooth vinaigrette. Taste and adjust seasoning—add more lemon/vinegar for brightness, a pinch more salt if needed, or a touch more honey for sweetness.

Dress and Toss

Right before serving, pour about 2–3 tablespoons of the vinaigrette over the salad (start with less; you can add more). Gently toss with salad tongs to coat the leaves and produce evenly without bruising.

Scatter the toasted nuts/seeds over the top and finish with the reserved crumbled cheese.

Serve immediately on chilled plates or bowls. Pass additional dressing at the table.