Ingredients:

  • 5 oz Spring Mix or Baby Spinach/Arugula blend
  • 2 cups Romaine hearts, roughly torn
  • 1 cup Persian cucumbers, thinly sliced into rounds
  • 1/2 cup Red radishes, paper-thin mandoline slices
  • 1/4 cup Red onion, shaved into translucent half-moons
  • 3 tbsp Extra virgin olive oil
  • 1 tbsp Freshly squeezed lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp Dried oregano or Italian seasoning
  • 1/4 tsp Fine sea salt
  • 1/4 tsp Freshly cracked black pepper

Instructions:

  1. Place the shaved red onions in a small bowl with the lemon juice. Note: The acid pickles them slightly, removing the harsh aftertaste.
  2. In your dressing jar, combine the olive oil, Dijon, oregano, salt, and pepper.
  3. Add the lemon juice (leave the onions in the bowl for now) to the jar and shake vigorously for 30 seconds until thick and opaque.
  4. Tear the Romaine into bite-sized pieces and combine with the spring mix in a massive bowl.
  5. Toss in the cucumber rounds and the paper thin radish slices.
  6. Add those mellowed red onions on top of the vegetables.
  7. Pour the dressing around the edges of the bowl rather than directly on top. Note: This prevents bruising the delicate spring mix leaves.
  8. Use your hands or large tongs to lift the greens from the bottom until every leaf has a silky sheen.
  9. Taste one leaf and add a tiny pinch more salt if the flavors don't pop.