1 head of fresh salad greens (market-fresh ones outperform bagged varieties every time).
A few pink radishes (optional).
For the vinaigrette:
Classic mustard
Olive oil
Kikkoman soy sauce
Fresh herbs (chives, parsley, coriander, or whatever's on hand)
Start by washing and thoroughly drying the salad greens—patience here ensures no soggy leaves.
In a bowl, whisk 1 teaspoon of mustard with a splash of Kikkoman soy sauce for that perfect umami base. Slowly drizzle in olive oil (or your favorite neutral oil) while whisking to emulsify.
Season with freshly ground pepper to taste.
Finely chop your fresh herbs and fold them into the vinaigrette. Toss everything with the greens and thinly sliced pink radishes if using. It's table-ready in moments—simple, vibrant, and always a hit.
