Green Salad

Method

1. 1

   Dressing

2. 2

   Stir together 1 large shallot, finely chopped, 1 small garlic clove, finely grated, ½ cup red wine vinegar, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Let sit at room temperature 5 minutes.

3. 3

   Add 2 Tbsp. Dijon mustard, 2 tsp. honey, ¼ tsp. freshly ground black pepper, and 1 Tbsp. warm water to shallot mixture and whisk to combine. Gradually stream in ½ cup extra-virgin olive oil, whisking constantly until emulsified. Taste dressing and add more vinegar and/or honey and season with more salt and/or pepper if needed. Do Ahead: Dressing can be made 3 days ahead. Transfer to an airtight container; cover and chill.

4. 4

   Salad and assembly

5. 5

   If using walnuts, preheat oven to 350°. Toast ¾ cup walnuts on a small rimmed baking sheet, stirring halfway through, until golden brown, 5–7 minutes. Let cool, then coarsely crush. Set aside.

6. 6

   Rinse 1 head of butter lettuce (such as Boston or Bibb), 1 head of green leaf lettuce, or 2 heads of Little Gem lettuce, leaves separated, torn if large, and 1 romaine heart, leaves separated, torn in half; 2 heads of Little Gem lettuce, leaves separated; or 1 small head of radicchio, quartered lengthwise, leaves separated, in a large bowl or salad spinner; drain and pat dry on paper towels or spin to dry.

7. 7

   Return greens to clean large bowl and drizzle ½ cup dressing over. Toss until each leaf is well coated. Taste salad and drizzle in more dressing if desired. Reserve remaining dressing for another use.

8. 8

   Arrange salad in a large shallow bowl or on a platter. Top with 2 oz. Parmesan, shaved, and reserved walnuts if desired; season with freshly ground pepper.

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