Ingredients:

  • 6 cups mixed spring greens or baby butter lettuce (approx. 150g)
  • 1 large English cucumber (300g), sliced into thin half-moons
  • 1 medium red bell pepper (150g), julienned
  • 5 small radishes (50g), paper-thinly sliced
  • 2 medium carrots (120g), shaved into ribbons
  • 1/4 small red onion (30g), sliced and soaked in ice water
  • 3 tbsp freshly squeezed lemon juice (45ml)
  • 1/2 cup extra virgin olive oil (120ml)
  • 1 tsp Dijon mustard (5g)
  • 1 tsp honey or maple syrup (7g)
  • 1 small clove garlic (3g), grated into a paste
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Start by slicing the red onions and placing them in a bowl of ice water for 10 minutes to remove harshness and increase crispness.
  2. Wash the mixed greens in ice-cold water and use a salad spinner to ensure they are completely bone-dry.
  3. In a small glass jar, combine the lemon juice, extra virgin olive oil, Dijon mustard, honey, grated garlic, sea salt, and black pepper. Shake vigorously until the mixture is fully emulsified and thickened.
  4. In a large wooden mixing bowl, combine the sliced cucumber, bell pepper, radishes, and carrots. Lightly season these 'heavy' vegetables with a pinch of salt and let sit for 3 minutes to control moisture release.
  5. Drain the onions and pat dry. Add the onions and dried greens to the bowl with the other vegetables.
  6. Drizzle the emulsified lemon vinaigrette over the salad and toss gently but thoroughly just before serving to ensure an even coating.