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Ingredients
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Garden Salad (choose if customer selects garden)
Caesar Salad (choose if customer selects caesar)
Method
Garden Salad (choose if customer selects garden)
- 1
Prepare vegetables
Place 4 cups chopped romaine and 1 cup mixed baby greens into a large mixing bowl. Add 3 oz halved cherry tomatoes, 1/2 cup thinly sliced cucumber, 2 tbsp thinly sliced red onion and 1/4 cup shredded carrots.
- 2
Make dressing
In a small bowl or jar combine 2 tablespoons olive oil, 1 teaspoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk or shake vigorously until emulsified.
- 3
Dress and toss
Pour desired amount of dressing over the salad (about half for a lightly dressed salad, all for a fully dressed single serving). Toss gently with salad tongs until evenly coated.
- 4
Finish and serve
Top with 1/4 cup croutons if using. Adjust seasoning to taste with extra salt or pepper. Serve immediately.
Caesar Salad (choose if customer selects caesar)
- 5
Prepare lettuce
Place 4 cups chopped romaine into a large bowl and set aside.
- 6
Make Caesar dressing
In a small bowl, combine 1/2 minced garlic clove, 1 minced anchovy fillet (optional), 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 2 tablespoons mayonnaise, 1 tablespoon olive oil, 2 tablespoons grated Parmesan, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth and slightly thick. Taste and adjust lemon, salt or anchovy to preference.
- 7
Toss salad
Add about half of the dressing to the romaine and toss to coat evenly; add more as needed to reach desired creaminess.
- 8
Finish and serve
Top salad with 1/2 cup croutons and an additional 1 tablespoon grated Parmesan. Serve immediately so croutons remain crisp.