House Salad (v) Recipe

Wash and thoroughly dry all salad greens and spinach using a salad spinner or clean towels. Tear larger leaves into bite-size pieces and place in a large salad bowl.

Slice cucumber into 1/4-inch half-moons, halve cherry tomatoes, thinly slice red onion, and shred carrot. Add all prepared vegetables to the bowl with the greens.

Toss the greens and vegetables gently to combine and set aside while you make the dressing and salted egg topping.

If using whole salted duck eggs

If using whole salted duck eggs, peel and separate yolks from whites. Place yolks on a small plate and crumble with a fork until crumbly. If you prefer a lightly fried aroma, melt 1 tsp unsalted butter in a small skillet over medium heat, add the crumbled yolks and toss for 30–45 seconds just to warm and develop a nutty aroma (do not overcook). Remove from heat and transfer to a small bowl.

If using salted egg paste

If using store-bought salted egg paste, measure out the equivalent of two yolks (about 2 tablespoons), and warm briefly in a small skillet with 1 tsp butter or in the microwave for 10–15 seconds to loosen. Transfer to a small bowl.

In a small jar or bowl combine 3 tbsp olive oil, 1.5 tbsp rice vinegar, 1 tsp lemon juice, 1 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/8 tsp black pepper.

Whisk briskly (or close the jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning—add a little more vinegar or lemon if you want more brightness, or a pinch more salt if needed.

Pour the dressing over the salad bowl (start with about three-quarters of the dressing and reserve the rest). Toss gently but thoroughly so all leaves and vegetables are lightly coated.

Sprinkle the toasted pumpkin seeds (or sesame seeds) and the chopped parsley or chives over the dressed salad. Give a final gentle toss.

Transfer salad to a serving platter or individual plates. Using a spoon or small sieve, grate or crumble the salted egg yolk over the top so it sits as a fine, savory layer across the greens. If you warmed the yolk in butter, spoon the warmed yolk bits evenly across the salad.

Finish with a crack of fresh black pepper and a lemon wedge on the side. Serve immediately with any reserved dressing passed separately.