Restaurants›Storyville Chicago›House Salad Recipe

House Salad Recipe

Inspired by Storyville Chicago
Time20m
Serves4

Cucumber, onion, cherry tomatoes, carrot, balsamic or ranch dressing.

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Ingredients

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Salad

Balsamic Dressing (choose if using balsamic)

Ranch Dressing (choose if using ranch)

Method

Salad

1

Prepare greens

Rinse the mixed salad greens under cold water, spin or pat dry thoroughly, and place in a large salad bowl. Tear any large leaves into bite-sized pieces.

2

Slice cucumber

Trim the cucumber ends. If using half a large English cucumber, slice it in half lengthwise and then cut into 1/4-inch half-moons. Add to the bowl.

3

Thinly slice onion

Peel and cut a quarter of a large red onion into very thin half-moon slices. If you prefer milder onion flavor, place slices in cold water for 5 minutes, then drain and pat dry before adding to the bowl.

4

Halve tomatoes

Rinse cherry tomatoes and cut each in half (or quarter if very large). Add to the bowl.

5

Shred carrot

Peel the carrot and either grate on the large holes of a box grater or use a julienne peeler to create thin ribbons. Add to the bowl.

6

Add parsley and season

Chiffonade or coarsely chop the optional parsley and sprinkle over the salad. Season the assembled vegetables with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, tossing gently to combine.

Balsamic Dressing

7

Whisk dressing

In a small bowl or jar, combine 1 1/2 tablespoons balsamic vinegar, 3 tablespoons extra-virgin olive oil, 1/2 teaspoon Dijon mustard, 1/2 teaspoon minced garlic, 1/2 teaspoon honey, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk vigorously or shake in a lidded jar until emulsified.

8

Dress salad

Taste the dressing and adjust seasoning as desired. Drizzle about half the dressing over the salad and toss gently to coat. Serve the remaining dressing on the side for guests to add more if desired.

Ranch Dressing

9

Mix ranch

In a small bowl, whisk together 3 tablespoons mayonnaise, 3 tablespoons buttermilk and 2 tablespoons sour cream until smooth. Stir in 1 tablespoon chopped chives, 1 tablespoon chopped parsley, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Adjust thickness with additional buttermilk (1 tsp at a time) if you prefer a thinner pourable dressing.

10

Dress salad

Taste and adjust seasoning. Drizzle about 2–3 tablespoons of ranch over the salad and toss gently to combine, or serve dressing on the side.