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Restaurants›Molly Mcguire's›Side Garden Salad Recipe

Side Garden Salad Recipe

Inspired by Molly Mcguire's

Time15m

Serves2

Make Side Garden Salad Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad

4 cups mixed salad greens (romaine, arugula, butter lettuce)

10 each Cherry tomatoes, halved

1/2 each English cucumber, thinly sliced

1/4 cups shredded carrots

2 tbsp thinly sliced red onion

3 each radishes, thinly sliced (optional)

1 tbsp fresh herbs (parsley and/or basil), chopped

2 tbsp crumbled feta or shaved Parmesan (optional)

Dressing

2 tbsp extra-virgin olive oil

1 tbsp fresh lemon juice (about 1/2 lemon)

1 tsp red wine vinegar

1/2 tsp Dijon mustard

1/2 tsp honey or maple syrup

1/2 tsp Garlic, minced

1/4 tsp sea salt

1/8 tsp freshly ground black pepper

Method

Salad

1

Prepare vegetables

Wash and thoroughly dry the salad greens using a salad spinner or clean kitchen towel. Trim any wilted edges. Place greens in a large mixing bowl.

2

Halve the cherry tomatoes and add to the bowl.

3

Thinly slice half an English cucumber (about 1/2 cucumber) into rounds or half-moons; add to the bowl.

4

Add shredded carrots, thinly sliced red onion (use 2 tablespoons), and thinly sliced radishes if using.

5

Chop 1 tablespoon fresh herbs (parsley and/or basil) and sprinkle over the salad. If using, add 2 tablespoons crumbled feta or shaved Parmesan now or reserve to sprinkle on each plated portion.

6

Gently toss the salad ingredients together just before dressing to combine evenly.

Dressing

7

Make dressing

In a small bowl or jar, combine 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, and 1/2 teaspoon minced garlic.

8

Add 1/4 teaspoon sea salt and 1/8 teaspoon freshly ground black pepper. Whisk vigorously until emulsified, or close the jar and shake until combined. Taste and adjust seasoning—add more salt, pepper, or lemon to preference.

9

If dressing is made ahead, refrigerate up to 2 days and bring to room temperature; shake or whisk again before using.

10

Dress salad

Just before serving, drizzle about half to all of the dressing over the tossed salad (start with half, then add more to taste). Gently toss to coat leaves evenly. Plate the side salad in two portions (or one if serving for one). Sprinkle remaining cheese or herbs on top as garnish.