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.