Local Greens Recipe

Clean and prep greens

Rinse gem and red leaf lettuce and Belgian endive under cold water to remove grit. Spin or pat dry thoroughly — dressings cling best to very dry leaves. Trim root ends of endive and separate into individual leaves or quarter lengthwise for larger pieces.

Tear and combine

Tear red leaf lettuce into bite-size pieces. Halve or leave gem lettuce whole depending on size (halved for medium, whole for very small). Place all prepared greens and endive in a large mixing bowl.

Add herbs and season

Add chopped parsley, sliced chives and torn mint (if using) to the bowl. Sprinkle 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper over the greens and toss gently to distribute seasoning.

Dress and toss

Pour the house lemon vinaigrette over the greens (start with about half of the vinaigrette, see note) and toss gently using salad tongs or clean hands to coat leaves evenly. Taste and add more vinaigrette as needed until leaves are lightly and evenly dressed — you want brightness without sogginess.

Plate

Divide dressed greens among 4 plates or one large serving bowl. Adjust final seasoning with a small pinch of salt or a grind of pepper if desired. Serve immediately.

Mince the shallot very finely. In a small bowl or jar combine 3 tablespoons fresh lemon juice, 1 teaspoon white wine vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon honey (optional). Add the minced shallot, 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper.

Whisk in 6 tablespoons extra-virgin olive oil in a steady stream until the vinaigrette emulsifies and thickens slightly. If using a jar, secure the lid and shake vigorously for 20–30 seconds until combined.

Taste and adjust: add a pinch more salt for seasoning, a little more honey if too tart, or an extra teaspoon of lemon if you prefer brighter acidity. Let rest for 5 minutes so the shallot softens and flavors meld; shake or whisk again before using.

Make ahead: vinaigrette can be prepared up to 24 hours in advance and refrigerated. Bring to room temperature and whisk or shake before dressing the salad.