House Salad Mesclun & Radicchio Greens, Heirloom Cherry Tomatoes, Kalamatas, Red Onions & Lemon Balsamic Vinaigrette Recipe
Make House Salad Mesclun & Radicchio Greens, Heirloom Cherry Tomatoes, Kalamatas, Red Onions & Lemon Balsamic Vinaigrette Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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SOUPS, SALADS & BREAD
Method
SOUPS, SALADS & BREAD
- 1
Prep greens and vegetables
Rinse and dry the mesclun greens and radicchio; tear the greens into bite-sized pieces and place them in a large salad bowl. Halve the heirloom cherry tomatoes and thinly slice the red onion. Pit the kalamata olives and slice if desired.
- 2
Make vinaigrette
In a small bowl, whisk together lemon juice, balsamic vinegar, Dijon mustard, and honey. Slowly whisk in the extra virgin olive oil until the dressing is emulsified. Season with salt and freshly ground black pepper.
- 3
Combine salad
Pour the vinaigrette over the greens. Add the halved tomatoes, sliced red onion, and kalamata olives. Toss gently to coat the greens evenly.
- 4
Taste and serve
Taste the salad and adjust seasoning with additional salt and pepper if needed. Serve immediately, with extra vinaigrette on the side if desired.