The Chef

Restaurants

Meals

Drinks

Salade Maison recipe served on a plate, by June

Aug 01 2026

Restaurants›June›Salade Maison Recipe

Salade Maison Recipe

Name: Junes Salade Maison Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 cups Mixed farm lettuce (Endswell or similar: romaine, butter, oakleaf, red leaf); 1 cup Cherry tomatoes, halved; 0.5 cup Cucumber, thinly sliced; 0.5 cup Radishes, thinly sliced; 2 tbs Fresh herbs (parsley and chives), finely chopped; 0.25 cup Toasted walnuts or sunflower seeds (optional); 1 medium Red onion, thinly sliced; 120 ml Apple cider vinegar; 120 ml Water; 1 tbs Sugar; 1 tsp Kosher salt; 0.5 tsp Black peppercorns; 1 leaf Bay leaf (optional); 60 ml Extra-virgin olive oil; 30 ml White wine vinegar; 1 tsp Dijon mustard; 1 tsp Honey or maple syrup; 1 tbs Shallot, very finely minced; 1 tbs Fresh lemon juice; 1 tbs Fresh parsley, finely chopped; 1 tsp Fresh chives, finely chopped; 0.5 tsp Salt; 0.25 tsp Black pepper, freshly ground

Inspired by June

Time40m

Serves4

Endswell farm lettuce, house dressing, pickled onions

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with Salade Maison

Selected to pour

pertois-moriset, grand cru

charodnnay

crisp · bright acidity · elegant

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad

8 cups Mixed farm lettuce (Endswell or similar: romaine, butter, oakleaf, red leaf)

1 cup Cherry tomatoes, halved

1/2 cup Cucumber, thinly sliced

1/2 cup Radishes, thinly sliced

2 tbs Fresh herbs (parsley and chives), finely chopped

1/4 cup Toasted walnuts or sunflower seeds (optional)

Pickled Red Onions

1 medium Red onion, thinly sliced

1/2 cup (120 ml) Apple cider vinegar

1/2 cup (120 ml) Water

1 tbs sugar

1 tsp Kosher salt

1/2 tsp Black peppercorns

1 leaf Bay leaf (optional)

House Dressing (Herbed Vinaigrette)

1/4 cup (60 ml) Extra-virgin olive oil

2.03 tbsp (30 ml) White wine vinegar

1 tsp Dijon mustard

1 tsp Honey or maple syrup

1 tbs Shallot, very finely minced

1 tbs Fresh lemon juice

1 tbs Fresh parsley, finely chopped

1 tsp Fresh chives, finely chopped

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

Method

Pickled Red Onions

Prepare brine

In a small saucepan, combine apple cider vinegar, water, sugar, and kosher salt. Heat gently over medium heat just until sugar and salt dissolve (about 2–3 minutes). Remove from heat and let cool slightly.

Pack jar

Place thinly sliced red onion, black peppercorns, and bay leaf into a clean jar or bowl.

Pour the warm (not boiling) brine over the onions, ensuring they are fully submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes for a quick pickle (overnight for best flavor). Store refrigerated up to 2 weeks.

House Dressing (Herbed Vinaigrette)

Combine ingredients

In a small bowl or jar, whisk together white wine vinegar, Dijon mustard, honey (or maple), minced shallot, and lemon juice until combined.

Slowly whisk in the olive oil in a steady stream to emulsify (or add all ingredients to a jar, tighten lid, and shake vigorously). Stir in chopped parsley, chives, salt, and freshly ground black pepper. Taste and adjust seasoning or acidity—add more lemon/vinegar for brightness or more oil to mellow.

Salad Assembly

Wash and dry the mixed lettuce thoroughly (use a salad spinner if possible). Tear larger leaves into bite-sized pieces and place in a large salad bowl.

Add halved cherry tomatoes, sliced cucumber, sliced radishes, and chopped fresh herbs to the bowl. Toss gently to combine.

Drain desired amount of pickled red onions from the jar (reserve extra pickling liquid for another use) and scatter onions over the salad.

Drizzle the house dressing over the salad—start with about 2–3 tablespoons and toss gently; add more to taste. Sprinkle toasted walnuts or sunflower seeds if using.

Season with additional salt and freshly ground pepper if needed and serve immediately.