Target: 6 × 4 inches · landscape

House or Garden Salad

30 min · 6 side servings

Ingredients

□ 1 small head romaine lettuce, cored and chopped (about 6 packed cups)

□ 1/2 small head iceberg lettuce, cored and chopped (about 4 packed cups)

□ 1 medium English cucumber, quartered lengthwise and sliced 1/4 inch thick

□ 2 medium ripe-firm tomatoes, cored and cut into 3/4 inch pieces

□ 1 medium carrot, peeled and cut into thin matchsticks

□ 4 medium radishes, trimmed and thinly sliced

□ 2 tbsp red wine vinegar

□ 1 tsp Dijon mustard

□ 1 tsp honey

□ 1 tbsp finely minced shallot

□ 1/2 tsp dried oregano, crumbled

□ 1/2 tsp kosher salt

□ 1/4 tsp freshly ground black pepper

□ 1/3 cup extra-virgin olive oil

1. Rinse produce. Spin lettuce very dry, blot damp folds, and cut all vegetables into easy-to-eat pieces.

2. Whisk vinegar, Dijon, honey, shallot, oregano, salt, pepper, and oil. Rest 5 minutes, then whisk again.

3. Arrange vegetables over lettuce. Just before serving, add dressing gradually and toss gently to coat.

4. Serve immediately with extra vinaigrette alongside while the greens and vegetables stay crisp.

Cook’s note: Dry lettuce well and wait to dress it until the salad is going to the table.