Sōl Signature House Salad Recipe
baby greens, weekly seasonal veggies, house-cut millet & flax croutons, and our family's signature aged balsamic vinaigrette, topped with imported easy-to-digest, grated, aged sheep pecorino Romano
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Ingredients
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Salad Base
Croutons
Dressing
Topping
Method
Salad Preparation
- 1
Wash and Prepare Greens
Rinse the baby greens under cold water and dry them thoroughly using a salad spinner or by patting them with a paper towel. Place the greens in a large salad bowl.
- 2
Prepare Seasonal Veggies
Wash and chop the seasonal veggies into bite-sized pieces. Add them to the bowl with the baby greens.
Crouton Preparation
- 3
Cook the Croutons
Preheat the oven to 375°F (190°C). In a bowl, mix the millet and flax seeds with olive oil, salt, and pepper. Spread the mixture on a baking sheet in a single layer. Bake for 20-25 minutes or until golden and crispy, stirring halfway through. Once done, allow them to cool.
Dressing Preparation
- 4
Make the Dressing
In a mixing bowl, whisk together the aged balsamic vinegar, extra virgin olive oil, honey, Dijon mustard, salt, and pepper until well combined. Taste and adjust seasoning if necessary.
Assembly
- 5
Combine and Serve
Drizzle the prepared dressing over the salad and toss gently to combine all ingredients. Top with the cooled millet and flax croutons, and then sprinkle the grated aged sheep pecorino Romano cheese on top. Serve immediately.