Mixed Greens Recipe

Prepare greens

Place the 6 cups of mixed salad greens in a large salad bowl. Keep refrigerated or in a cool place while you prepare the other ingredients so they stay crisp.

Slice fennel

Trim the fennel bulb: cut off the stalks and fronds (reserve a few fronds for garnish if desired). Remove any tough outer layer. Using a sharp knife or mandoline, slice the bulb very thinly (about 1–2 mm). Separate the slices so they don’t clump and add to the bowl with the greens.

Prepare cucumber

If using an English cucumber, trim the ends and, if desired, peel a strip every other section for texture. Slice cucumber lengthwise and thinly (or use a mandoline) into half-moons about 2–3 mm thick. Add to the bowl.

Slice radishes

Trim radish tops and roots. Using a mandoline or sharp knife, slice radishes very thinly (1–2 mm) into rounds. Scatter the radish slices over the greens, fennel, and cucumber.

Add parsley

If using, roughly chop 2 tablespoons fresh parsley and sprinkle over the salad for brightness.

Mince shallot

Peel and finely mince the small shallot (about 1 tablespoon minced).

Combine acids and aromatics

In a small bowl or jar combine 3 tablespoons sherry vinegar, 1 teaspoon Dijon mustard, 0.5 teaspoon honey, the minced shallot, 0.5 teaspoon sea salt, and 0.25 teaspoon freshly ground black pepper. Whisk or shake briefly to combine.

Emulsify

Slowly drizzle in 6 tablespoons extra-virgin olive oil while whisking constantly (or add oil to the jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add a pinch more salt or a little more honey if you prefer sweeter balance.

Rest dressing (optional)

Let the vinaigrette sit for 5–10 minutes at room temperature so the shallot flavor softens and melds with the vinegar.

Just before serving, drizzle about 3–4 tablespoons of the sherry vinaigrette over the assembled salad (start with less; you can always add more). Gently toss the greens, fennel, cucumber, and radishes with tongs until evenly coated. Taste and add more dressing, salt, or pepper if needed.

Transfer to a serving bowl or divide among plates. Garnish with reserved fennel fronds if desired. Serve immediately.