Tossed Green Salad Recipe

Prep

Measure and prepare all vinaigrette ingredients. Mince the shallot (or red onion) very fine and mince the garlic.

In a medium bowl or a jar with a tight-fitting lid, combine the balsamic vinegar, Dijon mustard, honey (or maple syrup), minced shallot, minced garlic, 0.25 tsp salt, and 1/8 tsp freshly ground black pepper.

Whisk or shake to dissolve the mustard and salt into the vinegar. This step helps the emulsion form and mellows the shallot and garlic flavor.

Slowly drizzle in the 6 tbsp extra-virgin olive oil while whisking vigorously, or add the oil to the jar and shake vigorously for 20–30 seconds until the dressing is emulsified and slightly thickened.

Taste and adjust seasoning. If the dressing is too sharp, add the warm water 1 tbsp to loosen and mellow; if it needs more sweetness, add an additional 1/2 tsp honey. Adjust salt and pepper to taste.

Set the vinaigrette aside at room temperature while you assemble the salad. Dressing can be refrigerated in a sealed jar for up to 5 days; shake or whisk before using.

Prep the produce

Wash the mixed salad greens thoroughly in cold water and spin or pat dry until mostly dry (excess water will dilute the dressing). Halve the cherry tomatoes, peel and julienne or shred the carrot, and slice the cucumber into half-moons or thin rounds if not already pre-sliced.

Place the 6 cups of dried mixed greens in a large salad bowl. Add the cucumber (0.5 cup), halved cherry tomatoes (1 cup), and shredded carrot (0.5 cup). Add the torn fresh basil or parsley if using.

Dress and toss

Pour about 3–4 tablespoons of the prepared balsamic vinaigrette over the salad (start with less; you can add more after tossing). Using salad tongs, gently toss the salad until the greens and vegetables are lightly and evenly coated. Taste and add more vinaigrette if needed — typically total dressing for this quantity is 4–6 tbsp depending on preference.

Season the tossed salad with 1/4 tsp coarse sea salt and 1/4 tsp freshly ground black pepper, then toss once more to distribute seasoning.

Finish

Just before serving, sprinkle the croutons (3/4 cup) over the top and give the salad a final gentle toss to combine. Serve immediately so croutons stay crisp.