Big Green Salad
Ingredients
- 8 cups mixed salad greens
- 1 small fennel bulb shaved thin
- 4 radishes thinly sliced
- 1/3 cup toasted walnuts or pecans chopped
- 1/3 cup shaved Parmesan or crumbled goat cheese
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small shallot minced
- Salt and black pepper
Instructions
- Whisk the olive oil, vinegar, Dijon, shallot, salt and pepper in a small jar until emulsified and no longer separating.
- Place the greens, fennel and radishes in a large wide bowl.
- Pour half the dressing around the edge of the bowl.
- Toss gently with your hands or salad servers until the leaves are lightly coated and glossy.
- Taste a leaf and add more dressing if it still tastes flat.
- Scatter the nuts and cheese over the top.
- Serve right away so the greens stay crisp rather than wilting under the dressing.
Good to Know
Wash and dry the greens hours ahead and keep them wrapped in a towel in the fridge; the dressing is the only last-minute step.