Seasonal Mixed Greens Salad Recipe

Prepare produce

Wash and thoroughly dry the mixed greens and radicchio in a salad spinner or by blotting with clean towels. Place greens in a large bowl. Trim and thinly slice the cucumber; halve the cherry tomatoes; thinly slice the red onion; shave or julienne the carrot; chop the fresh herbs finely.

Toast nuts

In a small dry skillet over medium heat, toast the nuts, stirring often, until fragrant and lightly browned, 3–5 minutes. Transfer to a bowl to cool so they keep their crunch.

Add the cucumber, cherry tomatoes, red onion, carrot, cooled toasted nuts, crumbled cheese, and chopped herbs to the bowl with the greens. Toss gently to combine and set aside while you make the vinaigrette.

Combine aromatic ingredients

In a small bowl or jar, add the minced garlic, finely minced shallot, Dijon mustard, honey (or maple), red wine vinegar, and optional lemon juice. Sprinkle in the salt and pepper.

Emulsify dressing

Whisk the mixture together vigorously while slowly streaming in the extra-virgin olive oil until the dressing is fully emulsified and slightly thickened (or close the jar and shake vigorously for 20–30 seconds). Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar or honey to balance acidity and sweetness.

Dress the salad

Right before serving, drizzle about 3–4 tablespoons of the vinaigrette over the prepared greens (reserve extra dressing to serve on the side). Gently toss the salad until everything is evenly coated. Add more dressing a tablespoon at a time if needed, to taste.

Divide the salad among plates or serve family-style. Finish with an extra sprinkle of toasted nuts, a few more herb leaves, and a final crack of black pepper. Serve immediately.