Fresh Leafy Green Salad with Lemon Dressing

Ingredients

Prices estimated Jul 29, 2026 estimated

Shopping list

• + mixed baby leafy greens (such as arugula, spinach, and frisée) — 120g
• + cherry tomatoes — 150g
• + Kalamata olives — 60g
• + lemon — 1 whole
• + Parmigiano-Reggiano or aged pecorino — 40g
• + shallot — 1 whole
• + extra-virgin olive oil — 3 tablespoons
• + Dijon mustard — 1 teaspoon
• + honey — ½ teaspoon
• + flaky sea salt (such as Maldon) — ½ teaspoon
• + freshly ground black pepper — ¼ teaspoon
• + fresh chives — 6 whole

Instructions

1. Place the minced shallot in a small bowl with the freshly squeezed lemon juice (approximately 2 tablespoons) and the lemon zest. Let it sit for 5 minutes — this briefly macerates the shallot, mellowing its raw bite and infusing the juice with flavour.
2. Add the Dijon mustard and honey to the bowl with the shallot and lemon juice. Whisk together until fully combined.
3. While whisking constantly, slowly pour in the 3 tablespoons of extra-virgin olive oil in a thin, steady stream. Continue whisking until the dressing emulsifies into a cohesive, slightly thickened vinaigrette. Season with the ½ teaspoon of flaky sea salt and ¼ teaspoon of freshly ground black pepper, then whisk once more.
4. Taste the dressing — it should be bright, tangy, and balanced with a gentle sweetness. Set it aside.
5. Ensure your washed greens are completely dry — any water will dilute the dressing and wilt the leaves. Use a salad spinner or gently pat dry with clean kitchen towels.
6. Place the dried greens in a large, wide mixing bowl. Scatter the halved cherry tomatoes and halved Kalamata olives over the top.
7. Drizzle approximately two-thirds of the lemon vinaigrette over the salad. Using clean hands or two large spoons, gently toss the salad from the bottom upward, coating every leaf lightly and evenly — handle the greens with care to avoid bruising them.
8. Taste a leaf; if you feel more dressing is needed, add the remaining vinaigrette a little at a time and toss again.
9. Divide the dressed salad between two chilled dinner plates, building a gentle mound in the centre of each plate for an elegant presentation.
10. Using a vegetable peeler, shave the Parmigiano-Reggiano or aged pecorino directly over each plate, letting the thin, delicate curls fall naturally over the salad.
11. Finish each plate with a few snipped chive batons scattered over the top for colour and a subtle onion note. Serve immediately.