House Salad Small Recipe
Make House Salad Small Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Dressing
Method
Salad
Prepare greens
Wash and thoroughly dry the mixed salad greens. Tear larger leaves into bite-sized pieces if needed. Place 3 cups of greens in a small serving bowl.
Add vegetables
Slice the cherry tomatoes in half and scatter 6 halves over the greens. Thinly slice 1/4 of an English cucumber and add the slices. Add 1 tablespoon very thinly sliced red onion and 1/4 cup shredded or julienned carrot evenly over the salad.
Add finishing touches
Sprinkle 1 tablespoon crumbled feta (optional) and 2 tablespoons toasted croutons over the salad. Garnish with 1 teaspoon chopped fresh parsley if using.
Dressing
Emulsify dressing
In a small bowl or jar combine 1 tablespoon extra-virgin olive oil, 1 teaspoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/4 teaspoon honey, 1/4 teaspoon minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Whisk vigorously or shake in a jar for 20–30 seconds until well emulsified and slightly thickened.
Dress salad
Taste the dressing and adjust seasoning if needed. Drizzle approximately 1 tablespoon to 2 tablespoons of dressing over the salad (start with 1 tablespoon for a light coating). Toss gently to combine so all greens are lightly coated. Add more dressing to taste.
Serve
Transfer the dressed salad to the serving plate if prepared in a bowl, top with any remaining croutons and a small sprinkle of extra black pepper, and serve immediately.