Side House Salad Recipe
Romaine Mix, Tomato, Red onion and Cucumber. Served with our House Red Wine Vinaigrette.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
House Red Wine Vinaigrette
Method
Salad
- 1
Prepare vegetables
Wash and spin-dry the romaine mix thoroughly to remove excess water. Tear or chop leaves into bite-size pieces to make 4 cups packed. Halve the cherry tomatoes. Slice the cucumber thinly (about 1/8-1/4 inch). Thinly slice the red onion into half-moons; if onion flavor is strong, soak slices in cold water for 5 minutes and drain to mellow the bite.
- 2
Assemble salad
In a large bowl, combine the chopped romaine mix, halved tomatoes, sliced cucumber, and red onion. Add chopped parsley or other fresh herbs if using. Season lightly with 1/4 teaspoon kosher salt and a few grinds (1/8 teaspoon) of black pepper. Toss gently to evenly distribute ingredients.
House Red Wine Vinaigrette
- 3
Make the vinaigrette
In a small bowl or jar, combine 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey (or sugar), 1/2 teaspoon minced garlic, and 1 teaspoon minced shallot (if using). Add 1/4 cup extra-virgin olive oil in a steady stream while whisking vigorously, or add oil to a sealed jar and shake until emulsified. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust sweetness, acidity, or salt as desired.
- 4
Finish and serve
Just before serving, drizzle approximately 2 to 3 tablespoons of the vinaigrette over the assembled salad (more on the side if preferred). Toss gently until leaves are lightly coated — you want the salad to be evenly dressed but not soggy. Adjust seasoning with a pinch more salt or pepper if needed. Serve immediately as a side salad (serves 2).