Leo House Salad Recipe
local lettuces, Old Bay vinaigrette carrot ribbons, pickled cremini mushrooms watermelon radish, pumpernickel croutons
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Ingredients
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Salad Base
Pickled Mushrooms
Carrot Ribbons
Croutons
Old Bay Vinaigrette
Method
Pickling Mushrooms
- 1
Prepare the Pickling Liquid
In a medium saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until sugar and salt are dissolved. Remove from heat and let cool slightly.
- 2
Pickle the Mushrooms
Place the cleaned cremini mushrooms in a jar and pour the pickling liquid over them. Ensure mushrooms are fully submerged. Let them pickle in the refrigerator for at least 2 hours (or overnight for best flavor).
Making Croutons
- 3
Prepare the Bread
Preheat the oven to 375°F (190°C). Cut pumpernickel bread into small cubes.
- 4
Season and Bake
In a bowl, toss the bread cubes with olive oil, salt, and pepper. Spread them on a baking sheet and bake for about 10-15 minutes, or until golden and crispy, flipping halfway.
Preparing Carrot Ribbons
- 5
Making the Vinaigrette
- 6
Combine Ingredients
In a small bowl, whisk together olive oil, red wine vinegar, Old Bay seasoning, honey, and salt until emulsified.
Assembling the Salad
- 7
Combine Salad Ingredients
In a large bowl, combine the mixed local lettuces, carrot ribbons, pickled cremini mushrooms, and croutons.
- 8
Dress the Salad
Drizzle the Old Bay vinaigrette over the salad and toss gently to combine. Serve immediately.