关于此食谱

一款新鲜、爽脆、用途广泛的绿色沙拉，几乎可以搭配任何餐食。以嫩混合蔬菜和生菜为基础，拌入凉黄瓜、多汁樱桃番茄，以及清爽均衡的柠檬第戎芥末油醋汁。可在几分钟内组合完成，但足够令人满足，可单独享用。秘诀在于彻底沥干蔬菜，并在上菜前才拌入油醋汁。

步骤说明

1. 1

   Wash the mixed baby greens and chopped romaine lettuce in a large mixing bowl of cold water. Lift the greens out (letting any grit sink to the bottom), then spin them thoroughly dry in a salad spinner. Damp greens will dilute the dressing — this step matters. Transfer to a large salad mixing bowl.

2. 2

   Prepare the vegetables: halve the cherry tomatoes, slice the English cucumber into thin half-moons, and very thinly slice the red onion. If you find raw red onion too sharp, soak the slices in cold water for 5 minutes, then drain and pat dry — this mellows the bite significantly.

3. 3

   Add the cherry tomatoes, English cucumber, red onion, and flat-leaf parsley (if using) to the mixing bowl with the greens. Do not toss yet.

4. 4

   In a small mixing bowl or quart jar, combine the extra-virgin olive oil, lemon juice, Dijon mustard, honey, grated garlic, kosher salt, and black pepper. Whisk vigorously (or seal the quart jar and shake) until the dressing is fully emulsified and slightly thickened — about 30 seconds.

5. 5

   Taste the dressing and adjust: add a tiny pinch more kosher salt if it tastes flat, a few more drops of lemon juice if it needs brightness, or a touch more honey if it's too sharp. The dressing should taste bold and slightly salty on its own — it will mellow once tossed with the greens.

6. 6

   Just before serving, drizzle about two-thirds of the dressing over the salad. Using clean hands or tongs, gently toss until every leaf is lightly coated. Taste a leaf — add more dressing if needed. Season with an extra pinch of kosher salt and a grind of black pepper. Serve immediately.