Rc House Salad Recipe

Wash and dry lettuces

Rinse the artisan lettuces thoroughly in cold water to remove grit. Spin or pat dry until mostly moisture-free. Tear larger leaves into bite-sized pieces and place them in a large mixing bowl.

Prep vegetables

Halve the grape tomatoes and add to the bowl. Thinly slice the red onion and separate rings before adding. Slice the cucumber into thin rounds or half-moons and add. Thinly slice the celery on a bias and add. Peel and julienne or shred the carrot and add. Sprinkle the salad vegetables with 1/4 tsp salt and 1/8 tsp black pepper and gently toss to combine.

In a small bowl or jar combine 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp minced garlic and the optional 1 tbsp minced shallot. Whisk or shake to combine.

Slowly drizzle in 3 tbsp extra-virgin olive oil while whisking vigorously (or add oil to jar and shake) to emulsify. Season vinaigrette with 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Taste and adjust acidity or sweetness: add a little more vinegar for tang or a pinch more honey to balance.

Pour about 3 tablespoons of vinaigrette over the prepared salad (reserve extra vinaigrette on the side). Gently toss the salad with tongs or salad servers until leaves and vegetables are evenly coated. Taste one leaf; add more vinaigrette as desired, up to the remaining amount, tossing lightly after each addition so the salad does not become soggy.

Transfer the tossed salad to a serving bowl or divide onto plates. Finish with a final light grind of black pepper if desired and serve immediately alongside any additional vinaigrette.