House Salad Recipe
Mixed greens, cucumber, tomatoes with house salad dressing
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Ingredients
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Salad
House Salad Dressing
Method
Salad
- 1
Prep vegetables
Wash and thoroughly dry the mixed salad greens in a salad spinner or with paper towels to remove excess moisture. Halve the cherry tomatoes. Peel (if desired) and slice the English cucumber into half-moons about 1/4-inch thick. Thinly slice the red onion into rings or half-rings and separate.
- 2
Combine
In a large salad bowl, add 6 cups of the dried mixed greens. Add 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber, and 1/4 cup thinly sliced red onion. If using, sprinkle 2 tablespoons chopped fresh herbs over the salad. Season lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper; toss gently to combine.
- 3
Taste the seasoned salad; you want a light baseline of seasoning because the dressing will add acidity and oil. Keep the salad bowl chilled or set aside while you make the dressing.
House Salad Dressing
- 4
Mince aromatics
Finely mince 1 tablespoon shallot (or one small garlic clove). If using garlic, use only 1/2 teaspoon minced to avoid overpowering the dressing.
- 5
Emulsify dressing
In a medium bowl or jar, combine 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 teaspoon fresh lemon juice. Add the minced shallot/garlic and 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk briefly to dissolve the mustard and honey, then slowly drizzle in 6 tablespoons extra-virgin olive oil while whisking constantly (or put the jar lid on and shake vigorously) until the dressing is emulsified and slightly thickened.
- 6
Adjust seasoning
Taste the dressing and adjust balance: add up to 1/2 teaspoon more honey if too tangy, or up to 1/4 teaspoon more salt if it tastes flat. If it’s too sharp, add a little more oil (1 tablespoon at a time).
- 7
Dress the salad
Just before serving, pour about 3–4 tablespoons of dressing over the prepared salad (start with less — you can always add more). Toss gently and taste; add additional dressing as desired, up to the remaining amount. Serve immediately so greens stay crisp.
- 8
Leftover dressing can be stored in a sealed jar in the refrigerator for up to 5 days. Bring to room temperature and shake well before using.