Garden Salad

Crisp mixed greens with cherry tomatoes, cucumber, carrot, radish, bell pepper, and red onion. House red-wine vinaigrette goes on at the table so the leaves stay snappy.

By Brandon Carroll

Yield: 6 servings

Prep: 20 minutes

Cook: 0 minutes

Total: 20 minutes

Ingredients

• 8 cups mixed salad greens (romaine torn with spring mix), washed and spun dry
• 1 pint cherry or grape tomatoes, halved
• 1 English cucumber, halved lengthwise and sliced
• 2 carrots, peeled and shredded or cut into thin coins
• 4 radishes, sliced thin
• 1 small red or green bell pepper, diced
• 1/2 small red onion, sliced thin
• 1/2 cup sweet corn kernels, optional (fresh off the cob or thawed)
• 1 ripe avocado, sliced, optional
• 1/3 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 small garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper

Instructions

1. Wash the greens and spin them very dry. Wet leaves will not take the vinaigrette. Chill the greens while you cut the vegetables if you have time.
2. Halve the tomatoes. Slice the cucumber, radishes, and red onion. Shred or coin the carrots. Dice the pepper. If using corn, drain it well.
3. In a jar, combine olive oil, red wine vinegar, Dijon, honey, garlic, oregano, 1/4 teaspoon kosher salt, and several grinds of black pepper. Cap and shake until emulsified. Taste; it should be sharp. Add a pinch of salt or a drop of honey if it needs balance.
4. Pile the greens in a wide bowl. Scatter tomatoes, cucumber, carrot, radish, pepper, onion, and optional corn over the top. Leave the avocado off until serving so it does not brown.
5. Just before you sit down, add the avocado if using. Shake the vinaigrette again, pour about two-thirds over the salad, and toss with tongs until every leaf is lightly coated. Taste a leaf; add the rest of the dressing and a pinch of salt only if it needs it. Serve immediately.