House Dressed Salad Recipe
Make House Dressed 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
House Dressing
Method
Salad
- 1
Prepare vegetables
Wash and thoroughly dry the mixed salad greens in a salad spinner or with paper towels. Trim cucumber: peel if desired and slice into half-moons until you have 1/2 cup. Halve the cherry tomatoes if large. Thinly slice the red onion into half-moons and separate into rings; measure 1/4 cup. Peel and julienne or grate the carrot to make 1/2 cup.
- 2
Assemble salad base
Place the dried salad greens into a large salad bowl. Scatter the cucumber, cherry tomatoes, red onion, and carrot evenly over the greens. If using, sprinkle the crumbled feta or shaved Parmesan and the toasted seeds or nuts on top. Toss lightly to combine just before dressing.
House Dressing
- 3
Make dressing
In a small bowl or jar, combine the white wine vinegar, Dijon mustard, honey, lemon juice, minced garlic, and finely minced shallot. Whisk to combine. Slowly drizzle in the extra-virgin olive oil while whisking continuously to emulsify the dressing. Season with sea salt and black pepper, taste, and adjust acidity or sweetness as needed (add up to 1/2 tsp more honey or 1/2 tsp more vinegar).
- 4
Finish and serve
Just before serving, pour about 2–3 tablespoons of the dressing over the salad (reserve extra in case guests want more). Gently toss the salad with two large spoons or salad tongs until the leaves are lightly coated. Taste and add more dressing, salt, or pepper as desired. Serve immediately so greens remain crisp.
