Market Salad Recipe

Quick-pickle onions (optional)

Thinly slice 1 small red onion and place in a jar. Combine 3/4 cup water, 3/4 cup white or apple cider vinegar, 1 tbsp sugar and 1 tsp salt in a measuring cup; stir until dissolved. Pour over onions, cool to room temperature, cover and refrigerate at least 30 minutes. Use 1/2 cup for the salad and reserve remaining for another use.

In a small bowl or jar, whisk together 3 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey (or maple), 2 tbsp minced shallot and 1/2 tsp minced garlic until combined.

Slowly stream in 6 tbsp extra-virgin olive oil while whisking (or close jar and shake vigorously) until the dressing emulsifies and thickens slightly.

Season with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper. Taste and adjust acidity or sweetness to preference. Set aside at room temperature.

Prepare produce: wash and spin-dry 5 cups heritage mixed greens; place in a large serving bowl. Core and thinly slice 1 medium apple (leave skin on for color) and add to the bowl.

Thinly slice 4 medium radishes and add them to the greens with 1/2 cup pickled red onions (or the quick-pickled onions prepared above).

Crumble 3 oz feta cheese over the salad and sprinkle 1 oz roughly chopped roasted almonds for crunch.

Drizzle about half of the prepared red wine vinaigrette over the salad (start with 2–3 tbsp), then gently toss with tongs until ingredients are evenly coated. Add more dressing to taste if needed (up to the full amount).

Season the tossed salad with 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper, adjusting as desired. If desired, finish with 1 tsp extra-virgin olive oil drizzled over the top for shine.

Plate or serve family-style. Offer optional add-ons: top with sliced cooked chicken breast (+7) or serve with half an avocado (+3¼) sliced and fanned on the side.