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Restaurants›Dallul East African Cuisine›Regular House Salad Recipe

Regular House Salad Recipe

Name: Dallul East African Cuisines Regular House Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups Romaine or mixed salad lettuce, washed and torn; 1 cup Tomato, medium, seeded and diced; 0.5 cup Red or white onion, thinly sliced; 1 piece Jalapeño, seeded and thinly sliced; 1 cup Broccoli florets, small, blanched and chilled; 1 cup Cauliflower florets, small, blanched and chilled; 0.75 cup Carrot, shredded or julienned; 0.5 cup Sweet corn kernels (cooked or thawed if frozen); 0.5 cup Green peas (cooked or thawed if frozen); 3 tbs Extra-virgin olive oil (for oil & vinegar dressing); 1 tbs White wine vinegar or red wine vinegar; 0.5 tsp Dijon mustard (optional, to emulsify); 0.5 tsp Honey or sugar (optional, to balance acidity); 0.5 tsp Salt; 0.25 tsp Black pepper, freshly ground; 0.25 cup Italian dressing (store-bought or homemade, alternative); 2 tbs Fresh parsley or cilantro, chopped; 1 tbs Lemon juice (optional, to taste)

Inspired by Dallul East African Cuisine

Time25m

Serves4

Tomato, Onion, Jalapeno, Lettuce, Broccoli, Cauliflower, Carrot, Corn, And Peas. Dressed With Olive Oil And Vinegar Or Italian Dressing.

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Ingredients

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Salad Vegetables

6 cups Romaine or mixed salad lettuce, washed and torn

1 cup Tomato, medium, seeded and diced

1/2 cup Red or white onion, thinly sliced

1 piece Jalapeño, seeded and thinly sliced

1 cup Broccoli florets, small, blanched and chilled

1 cup Cauliflower florets, small, blanched and chilled

3/4 cup Carrot, shredded or julienned

1/2 cup Sweet corn kernels (cooked or thawed if frozen)

1/2 cup Green peas (cooked or thawed if frozen)

Dressing (choose one)

3 tbs Extra-virgin olive oil (for oil & vinegar dressing)

1 tbs White wine vinegar or red wine vinegar

1/2 tsp Dijon mustard (optional, to emulsify)

1/2 tsp Honey or sugar (optional, to balance acidity)

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

1/4 cup Italian dressing (store-bought or homemade, alternative)

Finish & Optional Garnishes

2 tbs Fresh parsley or cilantro, chopped

1 tbs Lemon juice (optional, to taste)

Method

Prep vegetables

Wash and dry

Thoroughly wash all vegetables under cold running water. Pat dry or spin the lettuce in a salad spinner to remove excess moisture. Dry vegetables help dressing cling and keep the salad crisp.

Prepare lettuce

Tear the washed lettuce into bite-sized pieces and place in a large mixing bowl.

Chop tomato

Core and seed the tomato (optional to reduce juice), then dice into approximately 1/2-inch pieces. Add to bowl.

Slice onion and jalapeño

Peel and thinly slice the onion into half-moons. Cut the jalapeño in half, remove seeds for less heat (or keep some for more), and thinly slice. Add both to the bowl.

Prepare broccoli and cauliflower

Cut broccoli and cauliflower into small florets. To keep them slightly tender-crisp, blanch in boiling salted water for 1 minute, then immediately transfer to an ice bath to stop cooking. Drain and pat dry before adding to the bowl.

Prep carrot, corn, and peas

Peel and shred or julienne the carrot. If using frozen corn and peas, thaw and drain thoroughly (or quickly blanch and cool). Add shredded carrot, corn, and peas to the bowl with the other vegetables.

Make dressing (oil & vinegar option)

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon vinegar, 1/2 teaspoon Dijon mustard (optional), 1/2 teaspoon honey or sugar (optional), 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until emulsified or seal the jar and shake until combined. Taste and adjust salt, pepper, or acidity (add a splash of lemon juice if desired).

Assemble and dress

If you prefer Italian dressing, skip the homemade dressing and use 1/4 cup of Italian dressing instead.

Just before serving, pour the dressing over the salad. Start with about 3/4 of the dressing, toss gently using salad tongs to coat evenly, and add more if needed. Toss thoroughly but gently so delicate ingredients (tomato, lettuce) are not crushed.

Finish & serve

Taste the salad and adjust seasoning with more salt, pepper, or a squeeze of lemon juice to brighten flavors. Garnish with 2 tablespoons chopped parsley or cilantro if desired.

Serve immediately on individual plates or family-style in a large bowl. Leftover dressing can be stored separately in the refrigerator for up to 3–5 days.