Mixed Greens Recipe

Combine base

In a small bowl or a jar with a tight-fitting lid, add the citrus juice, white wine vinegar, Dijon mustard, honey (or maple syrup), minced shallot, salt, and black pepper.

Emulsify

Whisk vigorously while slowly pouring in the olive oil until the dressing is smooth and slightly thickened. If using a jar, add the olive oil, secure the lid, and shake vigorously for 20–30 seconds until emulsified.

Adjust seasoning

Taste and adjust: add more salt, pepper, or a splash more citrus if you want brighter acidity or 1/2 tsp more honey if you prefer sweeter. Let the dressing sit for 5 minutes for flavors to meld.

Prepare produce: rinse the mixed greens thoroughly and spin or pat dry. Halve the cherry tomatoes, thinly slice the cucumber and red onion, and chop the parsley if using.

Combine salad ingredients: in a large bowl, place the dried mixed greens, cherry tomatoes, cucumber, red onion, and parsley.

Dress the salad: drizzle about half of the vinaigrette over the salad (approximately 2 tablespoons to start). Gently toss with salad tongs or clean hands to coat evenly. Add more vinaigrette to taste — typically 2–4 tablespoons total for 6 cups of greens.

Season and serve: taste and season with coarse sea salt and freshly ground black pepper as needed. Transfer to a serving bowl or plates and serve immediately so the greens stay crisp.