Spring Salad Recipe

Prep greens

Rinse the baby spinach and arugula under cold water, then spin or pat dry thoroughly. Place in a large salad bowl and gently toss to combine.

Tomatoes

Wash the cherry tomatoes, cut any larger ones in half so you have about 1 cup halved (bite-sized). Add to the bowl with the greens.

Cucumber

Peel the English cucumber if desired, then slice lengthwise and remove seeds if very watery. Cut into 1/4-inch half-moons to make about 1/2 cup and add to the bowl.

Jalapeño

Remove the stem of the jalapeño. For moderate heat, halve lengthwise, scrape out seeds and ribs, then finely dice. For more heat, leave seeds. Start with the smaller quantity (use whole jalapeño as listed) and add more if needed. Add the diced jalapeño to the bowl and toss gently with the greens and vegetables.

In a small bowl or jar, combine the fresh lemon juice (2 tbs), lemon zest (1 tsp), Dijon mustard (1/2 tsp), honey or maple syrup (1/2 tsp), and minced garlic (1/2 tsp). Whisk briefly to combine.

While whisking steadily (or with the jar lid on, shake vigorously), slowly drizzle in the extra-virgin olive oil (3 tbs) so the dressing emulsifies and slightly thickens.

Season the citronette with salt (1/2 tsp) and freshly ground black pepper (1/4 tsp). Taste and adjust — add a pinch more salt, a squeeze more lemon, or up to 1/2 tsp more honey if you prefer sweeter. If the dressing is too sharp, add 1/2 tbs more olive oil; if too flat, add 1/4 tbs lemon juice.

Pour about half the dressing over the salad and toss gently to coat the leaves and vegetables evenly. Add more dressing to taste — typically 2 to 3 tablespoons total for 6 cups of greens and vegetables.

Sprinkle the freshly grated Parmesan (1/2 cup) over the top and give a final gentle toss so the cheese distributes. Taste and adjust seasoning with more salt and pepper if needed.

Serve immediately on chilled plates or bowls to keep the greens crisp. Optionally garnish with an extra lemon wedge or a few thin Parmesan shavings.