Mesclun House Salad Recipe

Prepare vegetables

Wash and thoroughly spin-dry or pat dry 6 cups mesclun greens. Trim and wipe mushrooms with a damp towel; thinly slice to yield about 1 cup. Peel and thinly slice 1/4 cup red onion (about 1/4 of a medium onion), separate into rings. Core and dice the ripe tomato(s) to yield about 1 cup.

In a large salad bowl combine the mesclun, sliced mushrooms, sliced red onion, and diced tomato. Toss gently to mix and aerate the greens. Refrigerate briefly while you make the dressings if desired.

Make tomato dressing

In a small blender or food processor combine 1/2 cup seeded diced tomato, 2 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tsp lemon juice, 1/2 tsp honey (or sugar), 1/2 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Pulse until mostly smooth but still slightly textured (10–15 seconds). Taste and adjust seasoning. If you prefer a thinner dressing, blend with an additional 1 tsp olive oil or 1 tbsp water. Transfer to a serving container.

Shake or stir just before using to recombine.

Prepare creamy sauce

In a small bowl whisk together 3 tbsp mayonnaise, 2 tbsp plain Greek yogurt, 1 tsp Dijon mustard, 1/2 tsp apple cider vinegar, 1 tsp olive oil, 1/2 tsp honey, 1/4 tsp grated garlic, and 1 tbsp finely chopped chives. Season with 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth and creamy. Taste and adjust acidity or sweetness as desired (add a few drops of vinegar or additional honey).

If you want a pourable dressing, thin the sauce with 1–2 tsp water or milk until it reaches desired consistency. Refrigerate if not using immediately.

Dress and serve

Just before serving, drizzle about 2–3 tbsp of the tomato dressing over the salad and toss gently to coat the greens and vegetables evenly. Spoon 1–2 tbsp of the creamy house sauce over the tossed salad in stripes or dollops, or serve the creamy sauce on the side so diners can add to taste. Garnish with 2 tbsp chopped fresh parsley or additional chives if desired.

Serve immediately. Leftover dressings can be stored in the refrigerator for up to 3 days; assembled salad is best eaten immediately to avoid sogginess.