House Field Salad Recipe

Mince and combine aromatics

Finely mince the shallot (or small sweet onion) and garlic. Place them in a medium bowl or the jar of a small blender.

Add the Dijon mustard, honey (or maple), lemon juice, rice vinegar and soy sauce to the bowl with the minced shallot and garlic. Whisk briefly to combine.

Slowly drizzle in the neutral oil while whisking continuously (or blend on low) until the vinaigrette emulsifies and becomes slightly thickened. If using a jar, add oil, close lid and shake vigorously until combined.

Stir in the sesame oil (if using), then taste and adjust seasoning with salt and freshly ground black pepper. The dressing should be balanced: bright (vinegar/lemon), savory (soy), and slightly sweet (honey).

Set the vinaigrette aside at room temperature for at least 5 minutes to allow flavors to meld; whisk or shake again before using.

Wash and dry the mixed field greens thoroughly using a salad spinner or clean towels. Excess water will dilute the dressing and make the salad soggy.

Place the dried greens in a large bowl. Scatter the halved grape tomatoes, julienned carrots, sliced cucumber, and thinly sliced red onion evenly over the greens.

Crumble the bleu cheese over the top of the salad in small pieces so it distributes well.

Add the garlic croutons just before serving to preserve their crunch.

Drizzle the onion-soy vinaigrette over the salad. Start with about 3–4 tablespoons (approximately 45–60 ml) for the full salad, then gently toss with salad tongs to coat evenly. Add more dressing to taste, up to the remaining amount.

Taste and adjust: if the salad needs brightness, squeeze a little more lemon juice; if it needs salt, sprinkle a pinch. Serve immediately.