Seasonal Field Greens Recipe

Name: TAO Downtown Restaurants SEASONAL FIELD GREENS Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 6 cups mixed field greens (baby lettuces, mizuna, arugula, baby spinach); 1 cup cucumber (English or Persian), thinly sliced; 1 cup ripe tomato, cut into 1/2-inch wedges or large dice; 1 cup radishes, thinly sliced; 2 tbs fresh herbs (optional: chopped parsley, chives, or dill); 1 tsp coarse salt; 1 tsp freshly ground black pepper; 6 tbs extra-virgin olive oil; 3 tbs red wine vinegar; 1 tsp Dijon mustard; 1 tsp honey (or maple syrup); 1 tbs minced shallot (or red onion, very finely minced); 1 tsp garlic, grated or very finely minced; 1 tsp salt; 1 tsp freshly ground black pepper

Inspired by TAO Downtown Restaurant

Time20m

Serves4

cucumber, tomato, radish, red wine vinaigrette

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Ingredients

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Salad

6 cups mixed field greens (baby lettuces, mizuna, arugula, baby spinach)

1 cup cucumber (English or Persian), thinly sliced

1 cup ripe tomato, cut into 1/2-inch wedges or large dice

1 cup radishes, thinly sliced

2 tbs fresh herbs (optional: chopped parsley, chives, or dill)

1 tsp coarse salt

1 tsp freshly ground black pepper

Red Wine Vinaigrette

6 tbs extra-virgin olive oil

3 tbs red wine vinegar

1 tsp Dijon mustard

1 tsp honey (or maple syrup)

1 tbs minced shallot (or red onion, very finely minced)

1 tsp garlic, grated or very finely minced

1 tsp Celtic sea salt

1 tsp freshly ground black pepper

Method

Red Wine Vinaigrette

Prepare vinaigrette

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey, minced shallot, grated garlic, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Whisk or shake to combine.

While whisking constantly, slowly drizzle in the 6 tablespoons of extra-virgin olive oil until the dressing emulsifies and becomes slightly thickened and glossy. Taste and adjust seasoning—add more salt, pepper, or a touch more honey if too tart.

If not using immediately, cover and refrigerate. Bring to room temperature and re-whisk before using (the oil may firm slightly when chilled).

Salad

Prepare vegetables

Wash and dry the mixed field greens thoroughly (use a salad spinner or pat dry with clean towels). Trim and thinly slice the cucumber. Thinly slice the radishes. Cut the tomato into wedges or dice into roughly 1/2-inch pieces. Place each prepared component in a bowl or on a platter.

Assemble salad

In a large mixing bowl, gently toss the 6 cups of field greens with the sliced cucumber, tomato, and radishes. Add the optional fresh herbs if using.

Drizzle about 2–3 tablespoons of the red wine vinaigrette over the salad and gently toss to coat. Taste and add more dressing as needed — typically 3–4 tablespoons for 4 servings. Season with the coarse salt and freshly ground black pepper listed with the salad ingredients, adjusting to taste.

Transfer the dressed greens to individual plates or a serving bowl, finish with a light grind of black pepper and a final sprinkle of herbs if desired, and serve immediately.