Small House Salad Recipe
MESCLUN & RADICCHIO GREENS, HEIRLOOM CHERRY TOMATOES, KALAMATAS, RED ONIONS & LEMON BALSAMIC VINAIGRETTE
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Ingredients
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First Course - Salad Components
Method
First Course
Prep greens
Rinse mesclun greens and radicchio; dry thoroughly. Tear or chop greens into bite-sized pieces and transfer to a large mixing bowl.
Prepare vegetables
Rinse and halve heirloom cherry tomatoes. Thinly slice red onion.
Add components to bowl
Add greens, halved tomatoes, olives, and red onion to the large bowl. Toss gently to combine.
Make vinaigrette
In a small bowl, whisk together lemon juice, balsamic vinegar, Dijon mustard, salt, and pepper. Slowly whisk in olive oil until the dressing is emulsified.
Dress and serve
Drizzle the vinaigrette over the salad. Toss to coat evenly and adjust seasoning if needed. Serve immediately.