Kids House Salad Recipe
MESCLUN & RADICCHIO GREENS, HEIRLOOM CHERRY TOMATOES, KALAMATAS, RED ONIONS & LEMON BALSAMIC VINAIGRETTE
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Ingredients
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Method
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- 1
Rinse the mesclun greens and radicchio thoroughly. Dry completely and tear into bite-sized pieces. Transfer to a large mixing bowl as the base of the salad.
- 2
Slice the red onion into thin, delicate rings or slivers and add to the greens.
- 3
Halve the heirloom cherry tomatoes and drop them into the bowl for pop of color and sweetness.
- 4
Pit (already pitted) Kalamata olives and halve or slice them; add to the greens and tomatoes for a briny contrast.
- 5
In a small whisking bowl, combine fresh lemon juice, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
- 6
Slowly stream in the extra-virgin olive oil while whisking vigorously to emulsify the dressing until glossy.
- 7
Toss the salad with a portion of the vinaigrette, just enough to lightly coat the leaves and components; reserve any remaining dressing for guests who want a bit more.
- 8
Taste a leaf and adjust seasoning with a pinch more salt or pepper if needed to suit a kid-friendly flavor.
- 9
Portion the salad onto child-friendly plates and serve immediately for maximum crispness and enthusiasm.