Southern Greens Salad Recipe

Prepare eggs

Place eggs in a small pot and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat, and let sit 9 minutes for firm-yolk hard-boiled eggs. Transfer to an ice bath for 5 minutes, then peel and quarter or slice.

Prepare vegetables

While eggs cook, rinse and spin-dry the mixed greens. Peel (if desired) and thinly slice the cucumber into half-moons. Cut tomatoes into wedges or bite-sized chunks. Thinly slice green onions on the bias. Roughly chop parsley if using.

Assemble salad

In a large bowl or on a serving platter, arrange the mixed greens. Scatter cucumber slices, tomato pieces, and green onions evenly over the greens. Nestle the quartered/sliced eggs on top. Grate or roughly shred the sharp cheddar and sprinkle over the salad. Garnish with chopped parsley.

In a small bowl or jar, whisk together mayonnaise, apple cider vinegar, olive oil, Dijon mustard, honey, minced garlic, and hot sauce (if using) until smooth and emulsified.

Season the dressing with kosher salt and black pepper. Taste and adjust: add more honey for sweetness, more vinegar for acidity, or a pinch more salt as needed.

If using a jar, secure lid and shake vigorously. Refrigerate dressing for at least 10 minutes to let flavors meld (optional).

Just before serving, drizzle dressing over the assembled salad (about half to three-quarters of the dressing to start) and toss gently to coat, or serve dressing on the side so diners can add to taste.