Name: Kona Grill - Huntsvilles House Field Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 6 cups mixed field greens (spring mix); 1 cup grape tomatoes; 0.5 cup English cucumber; 1 cup carrot; 0.25 cup red onion; 0.5 cup crumbled bleu cheese; 1 cup garlic croutons; 0.5 cup extra-virgin olive oil; 2 tbsp soy sauce (low-sodium preferred); 2 tbsp red wine vinegar; 1 tbsp fresh lemon juice; 2 tbsp shallot, finely minced (or small sweet onion); 1 tsp garlic, minced; 1 tsp Dijon mustard; 1 tsp honey; 0.25 tsp freshly ground black pepper; 0.25 tsp salt

Method

Salad

Prepare vegetables

Rinse field greens thoroughly in cold water, spin or pat dry and chill briefly. Halve the grape tomatoes. Peel and julienne or shred the carrot into thin matchsticks (about 1 cup). Thinly slice the red onion into half-moons and soak in cold water for 5 minutes if you prefer milder onion flavor; drain well. Slice the cucumber into 1/4-inch half-moons or quarter lengthwise then slice, yielding about 1/2 cup.

Assemble salad

In a large bowl, combine the dried field greens, grape tomatoes, cucumber slices, shredded carrot, and drained red onion. Toss gently to mix.

Add cheese and croutons

Just before serving, sprinkle the crumbled bleu cheese over the top and scatter the garlic croutons evenly. Reserve some crumbles and croutons to garnish individual plates if desired.

Onion-Soy Vinaigrette

In a small bowl or jar, combine the minced shallot (or sweet onion), minced garlic, Dijon mustard, honey, soy sauce, red wine vinegar, and fresh lemon juice. Whisk until the honey and mustard are dissolved.

Slowly drizzle in the extra-virgin olive oil while continuously whisking (or add oil to jar and shake vigorously) to emulsify the dressing. Taste and season with salt and freshly ground black pepper, adjusting acidity or sweetness as needed (add up to 1 tsp more honey or 1 tsp more vinegar to taste).

Allow the vinaigrette to rest at room temperature for 5–10 minutes so the shallot flavor mellows. Give it one more whisk or shake before using.

Dress and serve: Toss about 3–4 tablespoons of vinaigrette with the salad per 2 servings, or lightly drizzle on individual plates. Toss gently to coat the greens evenly, then top with remaining bleu cheese and croutons. Serve immediately.