Description
The simple green salad is the oft overlooked leafy backbone of millions of meals. Much more than just a means of getting in that recommended fifth serving of roughage, the green salad is a fresh and crunchy foil for everything from pizza to paella. It’s the adaptable and easygoing sidekick to rich foods and dishes with complex flavors.
Ingredients
- 3 tablespoons fresh lemon juice, more to taste
- 1 clove garlic, minced or grated on a rasp
- 1/3 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1/2 teaspoon fine salt, more to taste
- 1/4 teaspoon freshly ground black pepper
- 5 ounces spring mix, about 9 lightly packed cups, washed and dried
- 1 lightly packed cup baby arugula, washed and dried, optional
- 4 large radishes, thinly sliced
- 1/2 medium English cucumber, quartered lengthwise and cut into 1/2-inch pieces
- 1/4 cup toasted pumpkin seeds (pepitas)
- 2 tablespoons thinly sliced fresh chives, or 1/4 cup packed flat-leaf parsley leaves, optional
Directions
- Gather the ingredients.
- For the dressing, add the lemon juice and garlic to a pint-sized mason jar and let sit for 5 minutes. This mellows out the garlic a little bit. You can do other salad prep tasks while you wait.
- Add the oil, mustard, salt, and pepper to the jar. Screw a tight-fitting lid onto the jar and shake the dressing vigorously. Taste the dressing by dunking a lettuce leaf into it. Add more lemon juice or salt as needed. Set the dressing aside while you finish assembling the salad.
- Combine the spring mix, arugula, if using, radishes, and cucumber in a large bowl. Add enough dressing to lightly coat, and toss to combine (your clean hands are the best tool for this job, but tongs work well).
- Sprinkle the salad with pumpkin seeds and chives or parsley leaves, if using. Serve immediately with the remaining dressing.
