R & F House Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Peel (if desired) and halve the cucumber lengthwise, then thinly slice crosswise to yield about 1/2 cup. Core and dice tomatoes into 1/2-inch pieces to yield 1 cup. Peel and grate the carrot on the large holes of a box grater (or use a julienne peeler) to make 1/2 cup. Thinly slice radishes paper-thin using a knife or mandoline.

Cheese and finish

Shred or cut the smoked Gouda into small cubes totaling 3 ounces. Combine the greens, cucumber, tomatoes, shredded carrot, and radish slices in a large mixing bowl. Reserve the cheese to add after dressing. Lightly season the salad mixture with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper and toss gently to distribute.

Make the vinaigrette: In a small bowl or jar, combine 3 tablespoons champagne vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon fresh lemon juice, and 1 tablespoon finely minced shallot. Whisk or shake until well combined.

Emulsify: While whisking constantly (or with the jar lid on), slowly stream in 6 tablespoons extra-virgin olive oil until the dressing is smooth and emulsified. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Adjust sweetness or acidity as desired by adding a little more honey (1/4 tsp) or vinegar (1/2 tsp).

Let rest: Allow the vinaigrette to rest at room temperature for 5 minutes so flavors meld. If you prefer a milder shallot flavor, refrigerate for 10 minutes and then bring back to room temperature before using.

Dress the salad: Pour about 3 to 4 tablespoons of champagne vinaigrette over the prepared greens and vegetables (start with 3 tablespoons and add more if desired). Using salad tongs, toss gently but thoroughly to coat all components evenly.

Add cheese and garnish: Sprinkle the shredded/cubed smoked Gouda over the tossed salad. Scatter the chopped chives over the top if using. Taste and adjust seasoning with a pinch more salt or freshly ground pepper if needed.

Serve: Transfer to a serving bowl or divide among 4 individual plates. Serve immediately with extra vinaigrette on the side.