House Green Salad Recipe
Mixed Greens and Tomatoes Tossed in Our Roasted Tomato-Caramelized Onion Vinaigrette Add Maytag Blue Cheese for an additional charge
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Ingredients
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Salad
Roasted Tomato–Caramelized Onion Vinaigrette
Method
Salad
- 1
Place mixed salad greens in a large chilled bowl; keep covered or refrigerated until ready to dress.
- 2
Halve cherry tomatoes (or quarter if large) and place in a small bowl. If using cucumber and red onion, slice thinly and add to the tomatoes.
- 3
If adding Maytag blue cheese, crumble and reserve in a small bowl for optional topping.
- 4
Assemble and serve
Just before serving, add the tomatoes (and cucumber/onion, if used) to the greens. Drizzle the roasted tomato–caramelized onion vinaigrette over the salad (start with about 3–4 tablespoons for this quantity) and gently toss to coat evenly. Taste and add more vinaigrette if desired. Scatter crumbled Maytag blue cheese over individual portions if requested and garnish with chopped parsley.
Roasted Tomato–Caramelized Onion Vinaigrette
- 5
Roast tomatoes
Preheat oven to 400°F (200°C). Toss the halved roma tomatoes with 2 tablespoons extra-virgin olive oil and a pinch (about 1/8 tsp) of salt on a rimmed baking sheet, cut side up. Roast for 18–22 minutes, until softened and edges begin to brown. Remove and let cool slightly.
- 6
Caramelize onion
While tomatoes roast, heat a medium skillet over medium-low heat. Add 1 tablespoon olive oil (from dressing amount) and the thinly sliced onion with a pinch of salt. Cook slowly, stirring occasionally, until onions are deep golden and caramelized, about 18–25 minutes. If they start to stick, add 1–2 teaspoons of water to deglaze. Remove from heat and let cool slightly.
- 7
Blend vinaigrette
In a blender or food processor combine the roasted tomatoes and caramelized onions with balsamic vinegar, red wine vinegar, Dijon mustard, honey, minced garlic, 6 tablespoons olive oil, 1 tablespoon water, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Purée until smooth or slightly textured, about 20–30 seconds. Taste and adjust seasoning — add a little more vinegar for brightness, honey for sweetness, or water to thin if too thick.
- 8
Transfer vinaigrette to a jar and refrigerate at least 30 minutes for flavors to marry, or use immediately at room temperature. Shake or whisk before using.
