Ingredients:
- 300g Romaine lettuce, torn into bite-sized pieces
- 30g fresh baby spinach
- 150g English cucumber, sliced into half-moons
- 150g cherry tomatoes, halved
- 50g red onion, shaved into thin rings
- 60g carrot, ribboned with a vegetable peeler
- 50g garlic-herb croutons
- 30g shredded sharp cheddar cheese
- 120ml extra virgin olive oil
- 45ml red wine vinegar
- 5g Dijon mustard
- 1 clove garlic, finely minced
- 2.5g dried oregano
- 3g sea salt
- 1.5g freshly cracked black pepper
Instructions:
- Shock the greens. Place 300g torn Romaine and 30g spinach into a bowl of ice water for 5 minutes. Note: This restores turgor pressure, making the leaves incredibly crisp.
- Dry the leaves. Drain the greens and process in a salad spinner until they are completely dry. Check for a matte finish on the leaves; any shine means they are still wet.
- Prep the toppings. Slice 150g cucumber into half moons, halve 150g cherry tomatoes, and shave 50g red onion into thin rings. Use a peeler to create 60g of carrot ribbons.
- Start the dressing. In a small glass jar, combine 120ml olive oil, 45ml red wine vinegar, 5g Dijon mustard, 1 minced garlic clove, 2.5g oregano, 3g salt, and 1.5g pepper.
- Emulsify the vinaigrette. Shake the jar vigorously for 30 seconds until the mixture looks creamy and opaque. You shouldn't see any distinct oil bubbles.
- Coat the greens. Place the dried greens in a large bowl and pour over the vinaigrette. Toss gently with your hands or large spoons until the leaves look glossy but not heavy.
- Add the garden vegetables. Incorporate the cucumbers, tomatoes, onion, and carrot ribbons into the bowl. Toss once more to distribute the weight of the toppings.
- The final flourish. Sprinkle 50g croutons and 30g shredded cheddar over the top. Listen for the crunch as the croutons settle on the crisp leaves.
- Serve immediately. Do not let it sit, or the salt in the dressing will begin to draw moisture out of the vegetables, causing them to wilt.