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House Recipe

Inspired by South Kitchen + Bar

Time20m

Serves2

Spring Mix, carrots, cucumber, radishes, tomato, roasted pepitas, Vidalia onion vinaigrette

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Ingredients

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Salad

5 cups spring mix (mesclun)

1/2 cups carrots, peeled and julienned

1/2 cups cucumber, English or Persian, halved lengthwise and thinly sliced

4 each radishes, thinly sliced

1 each tomato, ripe (Roma or vine), cut into 8 wedges

2 tablespoons roasted pepitas (pumpkin seeds), salted

Vidalia Onion Vinaigrette

1/4 cups Vidalia onion, finely minced (or sweet onion)

1/3 cups extra-virgin olive oil

2 tablespoons white wine vinegar

1 tablespoon Apple cider vinegar

1 teaspoon Dijon mustard

1 teaspoon Honey

1 teaspoon lemon juice, fresh

1/2 teaspoon Celtic sea salt

1/4 teaspoon Black pepper, freshly ground

1 tablespoon water (to adjust consistency)

Method

Salad

1

Prepare vegetables

Wash and thoroughly dry the spring mix using a salad spinner or paper towels. Place 5 cups of spring mix in a large mixing bowl.

2

Peel and julienne enough carrot to yield 1/2 cup. Add to the bowl.

3

Halve the cucumber lengthwise, remove large seeds if present, and thinly slice to yield about 1/2 cup. Add to the bowl.

4

Thinly slice 4 radishes and scatter them into the bowl.

5

Core and quarter one tomato into 8 wedges (or slice into bite-sized pieces) and add to the bowl, arranging evenly.

6

Sprinkle 2 tablespoons roasted pepitas over the top just before serving to retain crunch.

Vidalia Onion Vinaigrette

7

Make the dressing

Finely mince 1/4 cup Vidalia or other sweet onion. Place the minced onion in a small bowl or jar.

8

Add 2 tablespoons white wine vinegar, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 teaspoon fresh lemon juice to the onion.

9

Whisk in 1/3 cup extra-virgin olive oil in a steady stream until the mixture emulsifies. If the dressing seems too thick, whisk in up to 1 tablespoon water to reach a light, pourable consistency.

10

Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning — add more honey for sweetness, more vinegar for brightness, or a pinch more salt as desired.

11

Let the dressing rest for 10 minutes at room temperature so the onion softens and flavors meld. Give it another quick whisk before using.

12

Dress the salad just before serving: drizzle about 2 to 3 tablespoons of the vinaigrette over the assembled salad (adjust to taste) and gently toss to coat evenly. Top with the roasted pepitas and serve immediately.