Everyday Tossed Salad

Romaine lettuce is firm, crunchy, offers backbone against juicy veg and dressing. Mixed greens softer, but add color and variety—choose clean, crisp leaves for best texture. Sub pumpkin seeds for walnuts, or almonds toasted lightly; nuts bring vital crunch but can turn soggy if stored dressed. Red onion thinly sliced reduces sharpness, while soaking briefly in cold water tones blistering bite if preferred. Feta adds salty creaminess, but goat cheese or blue cheese work well for more pungency. Dressing is a balancing act; honey smooths acidity of apple cider vinegar, Dijon mustard helps emulsify dressing for coating. Olive oil quality impacts flavor and mouthfeel — choose extra virgin for aroma and complexity. Salt draws moisture, so add lightly at start, then season dressing to taste. Black pepper freshly cracked — no pre-ground here — adds bite.

Tearing lettuce—don’t slice. Leaves bruise easily with knife, causing bitter edges. Toss lettuce just after seasoning with salt and pepper to enhance flavor and texture. Add veggies on top to layer colors and shapes; mixing all at once dulls contrast and flavors blend too quickly. Toast pumpkin seeds briefly on dry pan until fragrance rises, watch carefully to avoid burning which ruins bitterness balance. Dressing: whisk honey into vinegar before oil addition; prevents honey clumps and encourages even emulsification. When dressing salad, pour little by little—overdressing turns crisp leaves watery quickly. Toss with large spoons or hands to avoid leaf damage. Serving shortly after dressing prevents sogginess. Leftovers keep better if dressing stored separately, allowing reheating or re-tossing fresh. Sensory cues: shiny leaves coated evenly, nutty aroma from seeds, feta visible in white flecks punctuating greens. Use jar method for dressing if hands busy or whisk elusive; shake until liquid thickens slight, then taste and tweak. Control salt and acidity carefully—too much vinegar drowns subtle veggie freshness.