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Ingredients
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Salad greens & produce
Dressing
Optional garnish / add-ins
Method
Prep produce
Wash and spin dry greens
Rinse the mixed lettuces under cold water to remove grit. Use a salad spinner or dry thoroughly with clean paper towels until leaves are dry to the touch. Place in a large salad bowl.
Trim and slice radishes
Trim the root and stem ends from the radishes. Using a sharp knife or mandoline, thinly slice the radishes into rounds (about 1–2 mm thick) so they bite easily and distribute evenly through the salad.
Prepare the apple
Core the apple and thinly slice or julienne it. To prevent browning if not assembling immediately, toss the apple slices with a light squeeze of lemon juice (optional, not included in ingredient list) or proceed directly to dressing.
Chop herbs (optional)
If using fresh herbs, roughly chop them and set aside.
Make the dressing
Combine acid, mustard and sweetener
In a small bowl or jar, combine the apple cider vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper. Whisk or shake to dissolve the salt and emulsify the mustard into the vinegar.
Emulsify with oil
Slowly stream in the extra-virgin olive oil while whisking constantly (or add oil to jar and shake vigorously) until the dressing is fully emulsified and slightly thickened. Taste and adjust seasoning—add a pinch more salt, a little extra honey for sweetness, or more vinegar for brightness as needed.
Assemble salad
Add the sliced radishes, apple slices, and chopped herbs (if using) to the bowl with the mixed lettuces. Toss gently to combine so the ingredients are evenly distributed.
Drizzle about half of the dressing over the salad and toss gently to coat the leaves. Taste and add more dressing as needed, tossing again to combine. Aim to lightly dress the salad — you want an even, glossy coating without making the greens soggy.
If using garnish add-ins, sprinkle the toasted nuts and crumbled goat cheese or feta on top just before serving to preserve texture.
Serve immediately on individual plates or bowls. Leftover dressing can be stored in the refrigerator in a sealed jar for up to 5 days; toss the salad just before serving to maintain crispness.