House Salad Recipe

Name: Blue Bayou Restaurant & Oyster Bars House Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 6 cups mixed salad greens (blend of romaine, baby spinach, arugula, and red leaf); 1 cup cherry tomatoes, halved; 1 cup cucumber, English or hothouse, thinly sliced; 0.25 cup purple (red) onion, thinly sliced; 0.5 cup freshly grated Parmesan cheese; 1 cup croutons (store-bought or homemade); 2 tbsp fresh parsley leaves (optional, for garnish); 0.25 tsp kosher salt; 0.125 tsp freshly ground black pepper; 0.5 cup extra-virgin olive oil; 3 tbsp red wine vinegar; 1 tsp Dijon mustard; 0.5 tsp honey; 1 clove garlic, minced (about 1 small clove); 2 tbsp grated Parmesan (for dressing); 0.5 tsp salt; 0.25 tsp freshly ground black pepper

Inspired by Blue Bayou Restaurant & Oyster Bar

Time20m

Serves4

Mixed greens, cherry tomato, purple onion, cucumber, parmesan, croutons and house made dressing.

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Ingredients

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Salad

6 cups mixed salad greens (blend of romaine, baby spinach, arugula, and red leaf)

1 cup Cherry tomatoes, halved

1 cup cucumber, English or hothouse, thinly sliced

1/4 cup purple (red) onion, thinly sliced

1/2 cup Freshly grated Parmesan cheese

1 cup croutons (store-bought or homemade)

2 tbsp fresh parsley leaves (optional, for garnish)

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

House Dressing

1/2 cup extra-virgin olive oil

3 tbsp red wine vinegar

1 tsp Dijon mustard

1/2 tsp Honey

1 clove garlic, minced (about 1 small clove)

2 tbsp grated Parmesan (for dressing)

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Method

House Dressing

Prep ingredients

Peel and mince the garlic; measure out olive oil, red wine vinegar, Dijon, honey, and grated Parmesan.

In a medium bowl or jar, combine red wine vinegar, Dijon mustard, honey, minced garlic, grated Parmesan, 0.5 tsp salt, and 0.25 tsp black pepper. Whisk to blend.

Slowly drizzle in the 1/2 cup extra-virgin olive oil while whisking vigorously (or add oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning: add up to another 1/4 tsp salt or a splash more vinegar if needed.

If possible, let the dressing rest in the refrigerator for 10–15 minutes to allow flavors to meld. Shake or whisk again before using.

Salad Assembly

Wash and dry the mixed salad greens thoroughly (use a salad spinner or pat dry with towels). Place the 6 cups of greens into a large salad bowl.

Halve the cherry tomatoes and add 1 cup to the bowl with the greens.

Thinly slice the cucumber and add 1 cup to the bowl.

Thinly slice the purple onion and add 1/4 cup (about a few thin rings) to the bowl. If you prefer milder onion, rinse the slices under cold water and drain before adding.

Sprinkle 1/2 cup freshly grated Parmesan evenly over the salad.

Add 1 cup croutons to the bowl. If croutons were homemade or stale, you can briefly toast them in a 350°F (175°C) oven for 5–7 minutes to refresh.

Pour dressing over the salad just before serving: start with about 3–4 tablespoons (per 4 servings) and toss gently but thoroughly to coat leaves. Add more dressing gradually to taste, up to about 6 tablespoons.

Season with the reserved 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper if needed, tossing again to distribute.

Garnish with chopped fresh parsley (2 tablespoons) if using, and serve immediately so croutons stay crisp.