Gilde Salad (sm) Recipe

Rinse and dry the mixed greens and green leaf lettuce thoroughly in a salad spinner or with paper towels. Place them into a medium mixing bowl and gently toss to combine.

Add the shredded red cabbage to the greens, then add the cucumber slices and halved cherry tomatoes. Gently toss to distribute vegetables evenly.

If not already prepared, warm or shred the rotisserie/chicken into bite-sized pieces. Thinly slice the smoked ham into short julienne strips.

Scatter the shredded chicken and julienned ham evenly over the salad base.

Sprinkle the shredded aged cheddar on top, and add the optional crumbled feta/goat cheese if using.

Lightly toast the walnuts in a dry skillet over medium heat for 2–3 minutes, shaking the pan frequently until fragrant; cool slightly and roughly chop.

Sprinkle the chopped toasted walnuts and crispy fried onions (or wonton strips) over the salad for texture.

Finish with a scattering of finely sliced fresh chives and a small amount of lemon zest over the top.

Make the dressing

In a small bowl or jar, combine the olive oil, white wine vinegar, Dijon mustard, honey, grated garlic, salt, and black pepper. Whisk briskly (or shake in a jar) until the dressing emulsifies and becomes slightly thickened.

Taste and adjust seasoning — add a little more honey if you prefer sweeter, or an extra 1/4 tsp vinegar for more acidity.

Just before serving, drizzle the dressing evenly over the salad (about 1–2 tablespoons depending on taste). Toss gently to coat all ingredients, taking care not to overdress.

Divide the dressed salad into a small serving bowl or plate. Garnish again with any remaining crunchy elements and a final pinch of chives and lemon zest.

Serve immediately so greens remain crisp.