House Salad Recipe
Fresh greens, baby heirloom tomatoes, cheese, watermelon radishes, house ranch dressing
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Ingredients
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Base Salad
House Ranch Dressing
Method
Prep
Chill and prep tools
Place a large salad bowl and serving utensils in the refrigerator for 5–10 minutes to keep greens crisp while assembling. Wash and thoroughly dry mixed baby greens using a salad spinner or clean kitchen towels.
Tomatoes
Rinse baby heirloom tomatoes, remove any stems, and halve or quarter them depending on size so they are bite-sized (about 12 pieces yields 24–30 halves).
Radish
Peel the watermelon radish if skin is tough. Using a mandoline or sharp knife, slice the radish very thinly (about 1–2 mm) into rounds. If desired, cut some rounds into halves for visual variety.
Cheese
If using a block cheese like manchego, shave thin slices with a vegetable peeler. If using feta, crumble into small chunks. Reserve until assembly.
Make House Ranch Dressing
In a medium bowl, combine 1/2 cup mayonnaise, 1/4 cup buttermilk, and 2 tablespoons sour cream. Whisk until smooth.
Add 1 tablespoon finely chopped chives, 1 teaspoon finely chopped fresh dill, 1/2 teaspoon mashed garlic, 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the bowl. Whisk to incorporate.
If the dressing is too thick, whisk in 1 teaspoon olive oil or an additional teaspoon of buttermilk to reach desired pouring consistency. Taste and adjust seasoning — add more salt, lemon juice, or herbs as needed.
Cover dressing and refrigerate at least 10 minutes to let flavors meld. Dressing will keep in the refrigerator for up to 3 days.
Assemble Salad
Place chilled large salad bowl on work surface. Add 6 cups of dried mixed baby greens and gently toss to open up the leaves.
Evenly distribute the halved heirloom tomatoes across the greens.
Arrange the thin watermelon radish slices on top for color and crunch, spacing them evenly.
Scatter the 3 ounces of shaved or crumbled cheese over the salad.
Spoon 3–4 tablespoons of the chilled house ranch dressing over the salad (adjust quantity to taste). Gently toss the salad 2–3 times with salad tongs until leaves are lightly and evenly coated. Avoid over-tossing to maintain texture.
Taste a leaf; add additional dressing, a pinch more salt, or a grind of black pepper if desired.
Garnish with 2 tablespoons fresh parsley leaves or an extra sprinkle of chives if using. Serve immediately.