Name: Everyday Greens Salad
Yield: 4 servings
Ingredients: 1 1/2 cups extra-virgin olive oil; 3/4 cup any combination red wine vinegar, white wine vinegar, and/or apple cider vinegar; 1 Tbsp. Dijon mustard; 1 Tbsp. honey; Kosher salt; 8 oz. mixed tender greens; 1 cup torn tender herbs (optional); Kosher salt

A pile of mixed greens and herbs piled high onto a ceramic earthtone salad plate on a white background.

Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

An homage to the towering greens at NYC’s Via Carota, this salad is at its most dramatic—and most delicious—with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).

Recipe information

Yield
4 servings

Ingredients

For the vinaigrette:

1 1/2 cups extra-virgin olive oil

3/4 cup any combination red wine vinegar, white wine vinegar, and/or apple cider vinegar

1 Tbsp. Dijon mustard

1 Tbsp. honey

Kosher salt

For the salad:

8 oz. mixed tender greens

1 cup torn tender herbs (optional)

Kosher salt

Preparation

For the vinaigrette:
Step 1
Combine oil, vinegars, mustard, and honey in a large resealable jar or airtight container; cover and shake vigorously until emulsified, about 30 seconds. Season with salt.
Step 2
Do Ahead: Vinaigrette can be made 1 month ahead. Cover and chill. Shake to re-emulsify.
For the salad:
Step 3
Drizzle 3 Tbsp. vinaigrette into a large bowl, coating sides and bottom of bowl. Add greens and herbs (if using). Using your hands, fold greens, working from the bottom, out and up the sides of the bowl, until evenly coated in vinaigrette. Season with salt until greens taste vibrant (you may need to season and toss a few times). Mound salad, higher than wide, on plates or in shallow bowls.