House Salad Recipe
Make House Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Dressing
Method
Salad Base
- 1
Prepare greens
Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Tear larger leaves into bite-sized pieces and place in a large serving bowl.
- 2
Prep vegetables
Halve the cherry tomatoes. Peel (if desired) and slice the cucumber into half-moons about 1/4-inch thick. Thinly slice the red onion into rings, then separate. Peel and julienne or grate the carrot.
- 3
Dressing
- 4
Combine ingredients
In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey, minced garlic, and lemon juice (if using). Whisk briefly to combine.
- 5
Emulsify
Slowly drizzle in the extra-virgin olive oil while whisking continuously (or close jar and shake vigorously) until the dressing is emulsified and slightly thickened. Season with sea salt and freshly ground black pepper; taste and adjust seasoning (add more salt, pepper, or a touch more honey or vinegar to balance).
- 6
Dress the salad
Just before serving, pour about half of the dressing over the salad (reserve the rest for guests to add more). Gently toss the salad with salad tongs until all components are lightly coated. Add remaining cheese on top if desired and give a final light toss or sprinkle.
- 7
Serve
Divide the salad among 4 plates or serve family-style. Pass remaining dressing on the side. Serve immediately so the croutons remain crisp.