Aug 28 2026
Restaurants›A Taste of Thai Cuisine›House Salad Recipe

House Salad Recipe

Inspired by A Taste of Thai Cuisine
Time15m
Serves4

Make House Salad Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad

Dressing

Method

Salad

  1. 1

    Prepare greens

    Rinse the mixed salad greens thoroughly in cold water. Spin or pat dry until no excess water remains. Tear any large leaves into bite-sized pieces and place the greens in a large salad bowl.

  2. 2

    Prepare vegetables

    Halve the cherry tomatoes and add them to the bowl. Peel and thinly slice the cucumber and add to the bowl. Thinly slice the red onion into half-moons and scatter them into the bowl. Add shredded or julienned carrot.

  3. 3

    Add toppings

    Sprinkle the croutons over the assembled vegetables. If using, crumble the feta cheese evenly on top. Gently toss the salad only after dressing is added (see dressing steps) to prevent wilting.

Dressing

  1. 4

    Combine dressing ingredients

    In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper. Whisk to blend the mustard and sweetener into the vinegar.

  2. 5

    Emulsify

    While whisking constantly, slowly drizzle in the extra-virgin olive oil until the dressing becomes glossy and slightly thickened. If the dressing is too thick, whisk in up to 1 teaspoon of water to reach desired consistency.

  3. 6

    Season to taste

    Taste the dressing and adjust salt, pepper, or honey as needed. If too tart, add a little more honey; if too mild, add a pinch more salt or a drop more vinegar.

  4. 7

    Dress the salad

    Pour 2 to 3 tablespoons of dressing over the salad (reserve any extra in the refrigerator for up to 3 days). Using salad tongs or two large forks, gently toss the salad until the greens and vegetables are evenly coated. Add additional dressing as desired, but start conservatively to avoid overdressing.

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