House Salad Recipe

Wash and thoroughly dry the spring mix, kale, and Brussels sprouts. Pat dry or use a salad spinner so the vinaigrette will cling to the leaves.

Remove kale leaves from stems and stack. Roll leaves and thinly slice crosswise to create ribbons (about 1 cup loosely packed). Place kale in a large mixing bowl.

Trim the base of the Brussels sprouts and halve or quarter if needed. Using a sharp knife or mandoline, slice them very thinly until you have about 1 cup. Add to the bowl with kale.

Add 4 cups of spring mix to the bowl with kale and Brussels so the base is evenly mixed.

Thinly slice the red onion into half-moons and separate into rings. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry.

If your beets are pre-cooked, drain and slice them into 1/8–1/4-inch rounds or wedges. Pat dry on paper towel to remove excess moisture.

Candy the Pecans

In a small nonstick skillet over medium heat, add the butter, pecans and sugar. Stir constantly for 3–4 minutes until the sugar melts and coats the pecans and becomes glossy. Watch closely so the sugar doesn’t burn.

Once coated and fragrant, transfer pecans to a sheet of parchment or silicone mat and immediately separate them so they cool without clumping. Sprinkle with a pinch of sea salt while still warm. Let cool completely (about 10 minutes).

In a small bowl or jar, combine the sherry vinegar, Dijon mustard, honey, minced garlic, salt and pepper. Whisk or shake to emulsify while slowly adding the olive oil in a thin stream until the dressing is smooth and slightly thickened. Taste and adjust seasoning — add a bit more honey if too tart or more vinegar for brightness.

If making ahead, store the dressing in the refrigerator for up to 5 days and bring to room temperature and shake well before using.

Add the sliced red onion, sliced beets and crumbled feta to the bowl with the greens. Toss gently to distribute ingredients.

Drizzle about 3–4 tablespoons of the sherry vinaigrette over the salad and toss gently to coat. Start with less dressing; you can add more to taste.

Scatter the cooled candied pecans over the top and give a final gentle toss, or reserve some pecans for garnish.

Divide the salad among 4 plates or bowls and serve immediately so the greens remain crisp and the candied pecans stay crunchy.