House Salad Recipe
Mixed greens tossed with our house balsamic vinaigrette, tomato, cucumber & veggie garnish. Served with cornbread.
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Ingredients
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Salad
House Balsamic Vinaigrette
Cornbread
Method
Salad
- 1
Prepare vegetables
Rinse and thoroughly dry the mixed greens in a salad spinner or by patting with paper towels. Halve or quarter the tomatoes depending on size, slice the cucumber into 1/4-inch rounds (or half-moons), shred or julienne the carrot, and thinly slice the red onion. Place all prepared vegetables into a large mixing bowl.
- 2
Season and toss
Sprinkle the 1/4 tsp salt and 1/4 tsp black pepper evenly over the vegetables. Reserve a small amount of chopped parsley for garnish. Add the mixed greens to the bowl with the vegetables and toss gently to combine just before serving, after dressing has been added (see dressing step).
House Balsamic Vinaigrette
- 3
Emulsify vinaigrette
In a small bowl or a jar with a tight lid, combine 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Whisk briefly or close jar and shake until combined. Slowly stream in 1/2 cup extra-virgin olive oil while whisking (or add oil to jar, close and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning with more salt, pepper or honey if needed.
- 4
Dress the salad
Just before serving, drizzle about 2 to 3 tablespoons of vinaigrette over the greens and vegetables (reserve extra vinaigrette to serve on the side). Gently toss the salad until the leaves are evenly coated but not soggy. Add more dressing to taste.
- 5
Finish
Taste once more and adjust salt and pepper. Sprinkle the reserved chopped parsley over the top as a garnish.
Cornbread
- 6
Preheat and prepare pan
Preheat the oven to 400°F (200°C). Lightly grease an 8-inch square or 9-inch round baking pan with butter or line with parchment.
- 7
Mix dry ingredients
In a medium bowl whisk together 1 cup cornmeal, 1/2 cup all-purpose flour, 2 teaspoons granulated sugar, 1 teaspoon baking powder and 1/2 teaspoon salt until evenly combined.
- 8
Combine wet ingredients
In a separate bowl whisk 1/2 cup milk (or buttermilk), 1 large egg and 2 tablespoons melted butter until well combined.
- 9
Combine and bake
Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix. The batter will be thick but pourable. Transfer batter to the prepared pan and smooth the top. Bake in the preheated oven for 15–20 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- 10
Cool and serve
Allow cornbread to cool in the pan for 5 minutes, then cut into 6 wedges or squares. Serve warm alongside the salad. Leftover cornbread can be wrapped and stored at room temperature for 1–2 days.