House Salad Recipe
chef's salad + roasted corn + tomatoes + sherry tarragon vinaigrette + spicy pecan
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Ingredients
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Salad Base
Spicy Pecans
Sherry Tarragon Vinaigrette
Method
Salad Preparation
- 1
Prepare the Salad Base
In a large salad bowl, combine the mixed greens, chopped cucumber, halved cherry tomatoes, roasted corn, and thinly sliced red onion.
Spicy Pecans Preparation
- 2
Toast the Pecans
Preheat your oven to 350°F (175°C). In a bowl, mix the pecans with olive oil, cayenne pepper, brown sugar, and salt until evenly coated. Spread them on a baking sheet and toast in the oven for about 10-12 minutes, stirring halfway through, until golden and fragrant. Let them cool before adding to the salad.
Sherry Tarragon Vinaigrette Preparation
- 3
Make the Vinaigrette
In a small bowl or jar, whisk together the sherry vinegar, olive oil, chopped tarragon, Dijon mustard, honey, salt, and black pepper until well combined. Adjust seasoning according to taste.
Assembly
- 4
Combine and Serve
Drizzle the prepared vinaigrette over the salad base and toss gently to combine. Top with the spicy pecans and serve immediately.