Mixed Greens Salad Recipe

Prepare produce

Wash and spin dry the mixed salad greens. Pat dry any excess water with a clean kitchen towel or paper towels. This keeps the dressing from becoming diluted.

Trim the ends of the English cucumber, then halve lengthwise and thinly slice crosswise into 1/8–1/4-inch rounds. If cucumber has many seeds, scoop them out before slicing.

Peel the carrot and either julienne it (matchstick strips) or use a vegetable peeler to make thin ribbons. Aim for pieces about 2–3 inches long so they mix well with the greens.

Halve the cherry tomatoes (or quarter if large). Place tomatoes in a bowl and lightly sprinkle with a pinch of the listed 1/2 tsp salt to bring out their sweetness; set aside for 5 minutes, then drain any excess liquid.

Thinly slice the red onion into half-moons. If raw onion is strong, soak in cold water for 5 minutes, then drain and pat dry.

Combine the mixed greens, cucumber slices, carrot ribbons, tomatoes, red onion, and chopped fresh parsley in a large salad bowl. Toss gently to distribute ingredients evenly.

Season the assembled salad lightly with the listed 1/4 tsp black pepper and the remaining salt (reserve what was used on tomatoes so total equals 1/2 tsp). Do not add the vinaigrette yet.

Make the vinaigrette

In a small bowl or jar, add the red wine vinegar, Dijon mustard, honey, minced garlic, and minced shallot. Whisk or shake briefly to combine.

Slowly drizzle in the extra-virgin olive oil while whisking vigorously (or add oil to jar and shake) to emulsify the dressing into a smooth vinaigrette.

Taste and season the vinaigrette with the listed 1/4 tsp salt and 1/8 tsp black pepper. Adjust acidity or sweetness: add up to 1 tsp more honey if too sharp, or 1 tsp more vinegar if too flat.

Let the vinaigrette sit for 5 minutes at room temperature to allow flavors to meld. Give it one last whisk or shake before using.

Dress the salad

Just before serving, drizzle about half of the vinaigrette over the salad (about 2–3 tablespoons) and toss gently to coat. Taste and add more vinaigrette as desired, up to the full amount. Serve immediately so greens stay crisp.