Big Salad Recipe
Hand-chopped lettuce, diced tomatoes with house dressing; oil, garlic, chilies, and fresh lime juice, 4 lb - this will serve 10 people as a side
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Ingredients
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Salad Greens & Veggies
House Dressing
Method
Salad Greens & Veggies
- 1
Prep lettuce
Wash the romaine thoroughly in cold water to remove grit. Spin or pat dry until mostly moisture-free. Using a sharp knife, hand-chop the lettuce into bite-sized pieces (about 1"–1½" pieces). Place in a large clean mixing bowl.
- 2
Prep tomatoes and aromatics
Core and dice tomatoes into roughly 3/4" pieces. Add the diced tomatoes to the bowl with lettuce. If using red onion, thinly slice and add no more than 1/2 cup sliced raw onion to keep balance. If using herbs, roughly chop and add to the bowl.
House Dressing
- 3
Mince aromatics
Peel and mince the garlic into very small pieces. Remove seeds from chilies if you want less heat, then finely mince. Taste a tiny bit of minced chili to gauge heat before adding full amount.
- 4
Emulsify dressing
In a medium bowl or jar, combine the lime juice, minced garlic, minced chilies, honey (if using), kosher salt, and black pepper. Whisk to dissolve salt and sugar. Slowly pour in the olive oil while whisking vigorously to emulsify. Alternatively, add all ingredients to a jar, secure lid, and shake vigorously until combined. Taste and adjust seasoning: add more salt, lime, or honey as needed.
- 5
Dress the salad
Reserve about 2–3 tablespoons of dressing to serve on the side (optional). Pour approximately 1/2 to 3/4 cup of dressing over the 4 lb salad bowl (start with less — you can add more). Gently toss with clean hands or salad tongs until lettuce and tomatoes are evenly coated. Taste and add more dressing if desired. The dressing should be bright and garlicky with noticeable lime and chili heat.
- 6
Finish & serve
Transfer to a serving bowl or platter. Garnish with the reserved herbs if using. Serve immediately. If holding for up to 30 minutes, keep covered and chilled; toss again briefly before serving to redistribute dressing. This 4 lb salad serves about 10 people as a side.