Supper Club Salad Recipe

Wash and thoroughly dry the mixed lettuces and arugula using a salad spinner or paper towels. Tear any large leaves into bite-sized pieces and place in a large salad bowl.

Peel (if desired) and thinly slice the English cucumber. Add cucumber to the bowl with greens.

Halve the cherry tomatoes and add them to the bowl.

Thinly slice the radishes and red onion. Separate the red onion into rings if you prefer milder pieces. Add both to the greens.

Slice the avocado just before serving to avoid browning. Fan or cube the slices and arrange on top of the salad.

If walnuts are not toasted, preheat a small skillet over medium heat and toast the walnuts, stirring frequently, 3–5 minutes until fragrant and slightly browned. Remove from heat and let cool; chop roughly if whole.

Scatter crumbled goat cheese, toasted walnuts, dried cranberries, and optional halved olives over the assembled greens and vegetables.

If using rotisserie chicken, shred into bite-sized pieces and distribute evenly over the salad. If using grilled shrimp or seared tofu, cook and season separately then place on top just before dressing.

Make the dressing

In a small bowl or mason jar combine lemon juice, white wine vinegar, Dijon mustard, honey, minced garlic, chopped parsley and chives, salt, and pepper. Whisk to combine.

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies (or shake vigorously in a closed jar). Taste and adjust seasoning — add more honey if you prefer sweeter, more lemon for acidity, or a pinch more salt.

Just before serving, drizzle about 3–4 tablespoons of the vinaigrette over the salad (reserve extra to the side). Toss gently but thoroughly so the cheese and extras distribute without crushing the greens.

Top with any remaining dressing on the side, offer freshly ground black pepper, and serve immediately.