Throwback Salad Recipe

Prepare pickled onion (if not using pre-made)

If you don't have store-bought pickled red onion, quick-pickle one small red onion: slice onion very thin, put in a jar, add 1/2 cup hot water, 1/4 cup white wine vinegar, 1 tsp sugar and a pinch of salt. Let sit at least 15 minutes (longer for stronger flavor). Drain lightly before using.

Cook bacon

Place bacon slices in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Transfer to a paper towel-lined plate to drain and cool; when cool, roughly chop or break into bite-sized pieces.

Prepare tomato and greens

Wash and spin-dry the salad greens thoroughly. Cut the tomato into wedges or large dice. Place the 6 cups of salad greens in a large bowl or divide among serving bowls. Scatter tomato pieces over the greens. Add the pickled red onion (about 1 cup) evenly over the salad. Sprinkle the chopped bacon and 3/4 cup of the grated/shaved Parmesan over the top, reserving some Parmesan for finishing.

Whisk dressing: In a small bowl or jar, combine 3 tablespoons buttermilk, 3 tablespoons olive oil, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard and 1 teaspoon honey or maple syrup. Whisk or shake until emulsified.

Add aromatics and season: Stir in the minced garlic, 1 tablespoon chopped parsley and 1 teaspoon chopped chives. Season with 3 pinches of salt and 3 pinches of freshly ground black pepper. Taste and adjust: add more salt, pepper, or a splash more vinegar or buttermilk to balance acidity and creaminess to your preference.

Finish and toss: Drizzle about half the vinaigrette over the assembled salad and gently toss to coat the greens and distribute toppings. Add additional dressing as needed (you may not need all of it). Taste and adjust seasoning. Sprinkle the remaining Parmesan over the top and serve immediately.