Nutrition per serving may change if servings are adjusted.
⅓ cup hazelnut, walnut, or olive oil
⅓ cup white wine vinegar
1 tablespoon Dijon-style mustard
1 teaspoon dried herbes de Provence, crushed
¼ teaspoon sea salt or regular salt
2 8 to 10-ounce packages torn mixed salad greens (about 16 cups)
2 cups lightly packed small or torn large fresh basil leaves (2 ounces)
1 medium cucumber, halved lengthwise and thinly sliced (2 cups)
6 radishes, thinly sliced ( ¾ cup)
Cracked black pepper
Purchased croutons (optional)
In a screw-top jar, combine oil, vinegar, mustard, herbes de Provence, and salt. Cover; shake well. Set aside.
In a very large salad bowl, toss together greens, basil, cucumber, and radishes. Add dressing; toss to coat. Sprinkle with cracked black pepper. If desired, top with croutons.
To make ahead, dressing may be prepared and chilled up to 3 days ahead; let stand at room temperature for 1 hour before using. Shake well before using. The salad ingredients, without dressing, may be combined and chilled for up to 4 hours before serving.