Garden Recipe

Wash and dry greens

Place artisan greens in a large bowl or salad spinner. Rinse thoroughly under cold water, then spin or pat dry until mostly free of moisture. Excess water will dilute the vinaigrette and make croutons soggy.

Prepare vegetables

Peel and julienne or shred the carrot into approximately 1 cup. Thinly slice the cucumber and radishes. Halve the cherry tomatoes. If using fresh herbs, stack and chiffonade or tear into small pieces.

Check croutons

If croutons are store-bought, measure out 1 cup. If making quick homemade croutons, cut 2 slices of day-old bread into 1/2-inch cubes, toss with 1 tbsp olive oil and a pinch of salt, bake at 375°F (190°C) for 8–10 minutes until golden and crisp. Cool before using.

In a small bowl or jar, combine 1 tbsp fresh lemon juice (or vinegar), 0.5 tsp Dijon mustard, 0.5 tsp honey or maple syrup, and 0.5 tsp minced garlic if using. Whisk while slowly pouring in 3 tbsp extra-virgin olive oil until emulsified. Season with 0.5 tsp salt and 0.25 tsp freshly ground black pepper. Taste and adjust acidity or sweetness to preference (add more lemon or honey in 1/4 tsp increments).

Place the dried greens in a large mixing bowl. Add the prepared carrots, cucumber, cherry tomatoes, and radish.

Drizzle about two-thirds of the vinaigrette over the salad (reserve the remainder to allow guests to add more to taste). Gently toss using salad tongs or clean hands for about 20–30 seconds until vegetables and greens are evenly coated but not drenched.

Taste a small portion; if it needs more seasoning or brightness, add the remaining vinaigrette a little at a time. Adjust salt and pepper as needed.

Transfer the dressed salad to a serving bowl or individual plates. Scatter croutons over the top to maintain crunch. Garnish with torn parsley or basil if using.

Serve immediately so greens stay crisp and croutons remain crunchy. Offer reserved vinaigrette at the table for additional dressing.