Chef's Tip
For the most flavorful salad, bring your vinaigrette to room temperature before dressing the greens, as cold dressing can mute flavors. Always dress the greens just before serving, tossing with clean hands rather than utensils for the gentlest touch that prevents bruising the delicate leaves.
Instructions
- Wash and thoroughly dry all greens and vegetables. A salad spinner is ideal for removing excess water.
- For the vinaigrette: In a small bowl, combine white balsamic vinegar, Dijon mustard, honey (if using), minced shallot, salt, and pepper.
- Slowly whisk in olive oil in a steady stream until emulsified. Stir in chopped fresh herbs. Taste and adjust seasoning if needed.
- If red onion tastes too sharp, place sliced onions in a small bowl of ice water for 5 minutes, then drain and pat dry. This mellows their flavor.
- In a large bowl, combine mixed greens, cucumber, tomatoes, onion, radishes, and carrot ribbons.
- Just before serving, drizzle about half the vinaigrette over the salad. Toss gently with clean hands or salad tongs, adding more dressing as needed until leaves are lightly coated but not soggy.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Sprinkle with toasted sunflower seeds if using.
Plating
Arrange the dressed salad in a large, shallow bowl or on individual plates, creating height in the center. Ensure the colorful vegetables are distributed throughout and visible. For a more elegant presentation, place some of the carrot ribbons and a few slices of radish on top where they'll be most visible. Finish with a light sprinkle of fresh herbs and a final drizzle of vinaigrette around the edges of the plate.
Storage & Reheating
The vinaigrette can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature and shake well before using. Washed and dried greens can be stored with a paper towel in an airtight container in the refrigerator for up to 2 days. Sliced vegetables can be prepared up to 1 day ahead and stored separately in the refrigerator. Dress the salad just before serving, as it will wilt quickly once dressed.
About This Recipe
This garden salad draws inspiration from the concept that simplicity, when executed with care, can be extraordinary. The name K.I.S.S. (Keep It Simple, Salad) reflects the philosophy that fresh, quality ingredients need minimal intervention. The technique focuses on proper preparation of each component - from thorough washing and precise cutting to a well-balanced vinaigrette that enhances rather than masks the natural flavors of the vegetables.