Ingredients:

  • 6 cups Romaine hearts or Bibb lettuce
  • 1 cup English cucumber, sliced into half-moons
  • 0.5 cup radishes, shaved
  • 1 cup cherry tomatoes, halved
  • 0.5 cup carrots, grated
  • 0.25 cup red onion, thinly sliced
  • 0.25 cup toasted sunflower seeds
  • 0.25 cup fresh-squeezed lemon juice
  • 0.5 cup extra virgin olive oil
  • 0.33 cup Parmigiano-Reggiano, finely grated
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp fresh flat-leaf parsley, chopped

Instructions:

  1. Prep the greens and veggies. Wash your 6 cups of Romaine hearts or Bibb lettuce and run them through a salad spinner until they are completely dry to the touch. Slice the 1 cup of English cucumber into half moons, shave the 0.5 cup of radishes, and grate the 0.5 cup of carrots.
  2. Tame the onions. Thinly slice 0.25 cup of red onion and soak them in a small bowl of ice water for 10 minutes. Note: This removes the harsh bite and makes them extra crunchy.
  3. Halve the tomatoes. Cut your 1 cup of cherry tomatoes in half; this allows their juices to mingle with the dressing later.
  4. Start the dressing base. In a clean glass jar, add 0.25 cup of fresh squeezed lemon juice, 1 tsp of Dijon mustard, 1 minced clove of garlic, 0.5 tsp of sea salt, and 0.5 tsp of cracked black pepper.
  5. Add the cheese. Stir in 0.33 cup of finely grated Parmigiano Reggiano into the lemon mixture.
  6. Emulsify the vinaigrette. Pour in 0.5 cup of extra virgin olive oil. Secure the lid tightly and shake vigorously for 30 seconds until the liquid is thick and opaque.
  7. Dry the onions. Drain the red onions and pat them very dry with a paper towel.
  8. Combine the base. Place the dried greens, cucumbers, radishes, carrots, and onions in a large wooden bowl.
  9. Dress the salad. Drizzle the vinaigrette over the vegetables and toss gently with large spoons until every leaf has a glossy, even coating.
  10. Final garnish. Sprinkle with 0.25 cup of toasted sunflower seeds and 1 tbsp of chopped fresh parsley. Serve immediately while the greens are at their peak crispness. Southern Black Eyed Pea Salad in 45 Minutes — Master the true Southern Black Eyed Pea Salad recipe featuring a zesty vinaig...Green Goddess Salad with Parmesan Chicken for 4 Servings — Enjoy a fresh green goddess salad with parmesan chicken. Features a step-by-s...Creamy Lemon Chicken Gnocchi for 4 Servings — Make the ultimate Creamy Lemon Chicken Gnocchi with our step-by-step guide. T... $img_2$