Mixed Green Salad with Vinaigrette

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• ½ teaspoon Dijon mustard
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly cracked black pepper
• 4 cups mixed salad greens (spring mix or romaine)
• ½ piece cucumber, English or Persian
• 6 ounces cherry tomatoes
• 2 piece small red radishes

Instructions

1. 1

   In a small bowl or jar, combine 3 tablespoons of extra-virgin olive oil, 1 tablespoon of red wine vinegar, 0.5 teaspoon of Dijon mustard, 0.25 teaspoon of kosher salt, and 0.125 teaspoon of freshly cracked black pepper. Whisk vigorously with a fork or seal the jar and shake until the mixture emulsifies — it should turn slightly creamy and uniform in color, about 30 seconds. Taste and adjust the seasoning if needed.

2. 2

   Rinse 4 cups of mixed salad greens under cool water and spin them dry in a salad spinner, or pat gently with a clean kitchen towel — removing excess water ensures the dressing coats the leaves instead of pooling at the bottom of the bowl.

3. 3

   Using a vegetable peeler or knife, peel the skin from one 0.5 English cucumber in thin lengthwise strokes, leaving thin green and white stripes for texture and color. Cut the cucumber in half lengthwise, then thinly slice on the bias into half-moons — this exposes more surface area and makes them easier to eat.

4. 4

   Rinse 6 ounces of cherry tomatoes and pat dry with a paper towel. Cut them in half so they're easier to scoop onto each forkful.

5. 5

   Rinse 2 small red radishes and pat dry. Using a sharp paring knife or mandoline, slice them thinly — about 1/8-inch thick — so they stay crisp and their peppery bite distributes throughout the salad.

6. 6

   Place the dried greens in a large bowl or divide them between two serving plates. Scatter the cucumber slices, cherry tomato halves, and radish slices over the greens.

7. 7

   Give the vinaigrette a final whisk or shake to recombine — it may have settled slightly. Drizzle about 2-3 tablespoons over the salad and toss gently with your hands or two forks, lifting from the bottom so every leaf gets coated. Add more dressing to taste — you likely won't use all of it, and it's easier to add than subtract.

8. 8

   Serve immediately while the greens are crisp and cool. The salad is best eaten right away, as dressed greens will wilt after 5-10 minutes.

Tools you’ll need

• small bowl or jar
• fork or whisk
• salad spinner or clean kitchen towel
• vegetable peeler or paring knife
• cutting board
• chef's knife
• paper towels
• large bowl or two serving plates

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