Salad For Two Recipe
an impressive mound of greens in a simple vinaigrette not unlike what you might find at the Cafe at Chez Panisse.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Vinaigrette
Method
Vinaigrette
- 1
Mince shallot
Peel and very finely mince the shallot so it almost dissolves into the dressing. This mellows its sharpness.
- 2
Combine acid and mustard
In a small bowl or jar, whisk together the red wine vinegar and Dijon mustard until smooth. If using honey or maple syrup, add it now and whisk to combine.
- 3
Emulsify
Slowly stream in the olive oil while whisking vigorously (or close jar and shake vigorously) until the dressing is emulsified and slightly thickened. Stir in the minced shallot, sea salt, and black pepper. Taste and adjust seasoning — add a little more vinegar if it needs brightness or a pinch more salt.
- 4
Rest
Let the vinaigrette sit for at least 5 minutes at room temperature to allow the shallot to mellow and the flavors to meld. Stir or shake again before dressing the salad.
Salad
- 5
Prepare greens
Wash the mixed baby greens and radicchio (if using) thoroughly in cold water. Spin or pat dry very well — the dressing will cling better to dry leaves. Tear any large leaves into bite-sized pieces, keeping them airy and not tightly packed.
- 6
- 7
Assemble
Place the dried greens in a large bowl and mound them loosely to create an impressive shape. Scatter the cucumber, tomatoes, thin red onion slices, and herbs over the greens. Add the toasted nuts and cheese if using.
- 8
Dress the salad
Just before serving, drizzle about 3–4 tablespoons of the vinaigrette over the salad (start with less — you can always add more). Using clean hands or salad tongs, gently toss the leaves and toppings to coat evenly, lifting from the bottom to maintain volume. Taste and add more dressing, salt, or pepper as desired.
- 9
Plate and serve
Mound the dressed greens into two shallow bowls or plates so each portion looks generous and airy. Finish with a light grind of black pepper and a scatter of remaining herbs or a few extra toasted nuts. Serve immediately.