Ingredients:

  • 6 cups (140g) chopped Romaine lettuce or mixed spring greens
  • 1 cup (120g) halved cherry tomatoes
  • 1 cup (130g) sliced English cucumber
  • ½ cup (60g) shredded carrots
  • ¼ cup (30g) thinly sliced red onion
  • ⅓ cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) red wine vinegar
  • 1 tsp (5g) Dijon mustard
  • 1 tsp (5g) maple syrup or honey
  • ½ tsp (3g) dried oregano
  • ¼ tsp (1.5g) kosher salt
  • ¼ tsp (1.5g) freshly cracked black pepper
  • ¼ cup (30g) shaved Parmesan or Feta cheese
  • ½ cup (40g) seasoned croutons

Instructions:

  1. Wash the greens and vegetables thoroughly. Use a salad spinner to ensure the lettuce is bone-dry. Chop the Romaine into bite-sized pieces and place them in a large bowl with the tomatoes, cucumbers, carrots, and onions.
  2. In a mason jar, combine the olive oil, red wine vinegar, Dijon mustard, maple syrup, oregano, salt, and pepper. Shake vigorously for 30 seconds or whisk until the mixture is creamy and emulsified.
  3. Drizzle the dressing over the vegetables. Using tongs or large spoons, gently lift and fold the ingredients from the bottom up to avoid wilting the greens.
  4. Top with shaved cheese and seasoned croutons immediately before serving to maintain maximum crunch.