Tossed Salad Recipe

Prepare greens

Wash the mixed salad greens and iceberg lettuce thoroughly in cold water. Spin or pat dry with paper towels until leaves are dry to the touch. Tear larger leaves into bite-sized pieces and place in a large salad bowl.

Prepare vegetables

Halve the cherry tomatoes, slice the cucumber into thin rounds, thinly slice the red onion, and shred or julienne the carrot. If using optional add-ins (radish, bell pepper, olives), slice or chop them now. Add all prepared vegetables to the bowl with the greens.

Add croutons

Add the croutons to the bowl on top of the vegetables. Do not mix yet — wait until the dressing is ready so croutons remain crisp until just before serving.

Combine the red wine vinegar, Dijon mustard, honey (or maple syrup), lemon juice, minced garlic, salt, and black pepper in a small bowl or jar. Whisk or shake until the mustard and honey are fully incorporated.

Slowly stream in the extra-virgin olive oil while whisking continuously to emulsify the dressing. Continue whisking until the dressing is smooth and slightly thickened. Taste and adjust seasoning: add more salt, pepper, or lemon juice as desired.

If making ahead, cover and refrigerate up to 24 hours. Bring to room temperature and re-whisk before using.

Right before serving, pour the vinaigrette over the salad (start with about 2 tablespoons and add more to taste) and toss gently but thoroughly with salad tongs until all ingredients are lightly coated. Add the croutons and give the salad one final gentle toss so they are distributed but not fully soggy.

Taste and adjust: if the salad needs more acidity, add a squeeze of lemon; for more seasoning, sprinkle a small pinch of salt and pepper. Serve immediately on chilled plates if preferred.