Ingredients:

  • 1 small head Iceberg Lettuce (about 1 lb), core removed and chopped
  • 1 large heart Romaine Lettuce, chopped coarsely
  • 1 small English Cucumber, thinly sliced
  • 2 medium Ripe Tomatoes, quartered
  • 1/4 small Red Onion, very thinly sliced
  • 1/2 cup Shredded Carrot (Optional)
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Granulated Sugar
  • 1 small clove Garlic, minced finely
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Thoroughly wash all lettuce and greens under cold running water. Dry the greens completely using a salad spinner. Chop or tear the dried lettuce into bite-sized pieces (about 1 inch). Place immediately into the large mixing bowl. (Optional but Recommended): Place the bowl of prepared greens in the refrigerator to chill for 15 minutes.
  2. Thinly slice the red onion. If the onion flavour is too strong, soak the slices in a bowl of ice water for 5 minutes, then drain and pat dry. Slice the cucumber and quarter the tomatoes. Add them gently to the chilled greens bowl.
  3. Make the Vinaigrette: Combine all vinaigrette ingredients (Olive Oil, Red Wine Vinegar, Dijon, Sugar, Garlic, Salt, Pepper) in a jar with a tight-fitting lid. Seal the jar tightly and shake vigorously until the mixture is completely emulsified. Taste the dressing and adjust seasoning.
  4. Just before serving, drizzle half of the vinaigrette over the salad ingredients. Gently toss the salad using large salad tongs or clean hands, ensuring everything is lightly coated. Serve immediately, passing any remaining dressing at the table.