Mixed Green Salad with Lemon Vinaigrette

1. 1
   prep · ~2 min

   Wash and thoroughly dry the greens.

   Rinse the mixed baby greens under cold water. Spin dry in a salad spinner, then pat gently with a clean kitchen towel. Every drop of water left on the leaves will dilute the dressing.

   TIPDressing clings to dry leaves — wet greens make a watery, bland salad.
2. 2
   prep · ~3 min

   Prep the vegetables.

   Halve the cherry tomatoes. Thinly slice the cucumber into half-moons. Very thinly slice the red onion.

3. 3
   mix · ~2 min

   Make the lemon vinaigrette.

   1.In a small bowl, whisk together lemon juice, dijon mustard, honey, and minced garlic.

   2.Slowly drizzle in the olive oil while whisking continuously until the dressing is creamy and emulsified.

   3.Season with salt and black pepper. Whisk once more and taste — adjust lemon or salt as needed.

   TIPWhisking the oil in slowly creates a thick, creamy emulsion that coats every leaf.
4. 4
   assemble · ~1 min

   Toss the salad.

   In a large mixing bowl, combine the mixed greens, cherry tomatoes, cucumber slices, and red onion. Drizzle half the dressing over the top and toss gently with clean hands or salad tongs. Add more dressing only if needed — the leaves should glisten, not drown.

   TIPDress lightly at first; you can always add more. Overdressed salad wilts fast.
5. 5
   serve · ~1 min

   Serve immediately.

   Divide the salad among plates or pile into a serving bowl. Finish with an extra grind of black pepper. Serve right away while the greens are crisp and cold.

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