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The M25 Salad

No matter what else we order at M25--our friend Jonathan Horowitz’s steakhouse in the Carmel Market—we ALWAYS order this giant pile of salad. It’s crunchy, juicy, herby, and refreshing, with a salty lemon-mustard dressing that makes you want to lift leaf after leaf to your mouth without interruption.


For the dressing:


1 ½ tablespoons Dijon mustard

1/2 teaspoon kosher salt,  plus more to taste

1/3 cup good-quality olive oil

1/3 cup lemon juice


For the salad:


8 cups mixed salad leaves, such as romaine hearts, iceberg, etc.

1 cup lightly packed tender parsley leaves  

1/2 cup lightly packed tender mint leaves

1/2 cup basil leaves

1/2 cup scallion greens (cut into 2-inch pieces)

1 radish, thinly sliced

1 endive head, separated

Freshly ground black pepper, to taste


Make the dressing: In a jar with a tight-fitting lid, combine the mustard, salt, oil and lemon juice. Seal and shake until creamy, 10-15 seconds.  


Assemble the salad: In a large salad bowl, combine the salad leaves, parsley, mint, basil, scallion greens, radishes and endive. Toss with ½ cup of the dressing and season with salt and pepper to taste.

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