House Salad Recipe
Field greens, cucumber, tomato and Japanese mustard dressing
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Ingredients
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Salad
Japanese Mustard Dressing
Method
Salad
- 1
Prepare greens
Wash and dry the field greens thoroughly using a salad spinner or paper towels. Remove any tough stems and tear larger leaves to bite-sized pieces. Place in a large mixing bowl.
- 2
- 3
Chop tomatoes
Core and dice the tomatoes into roughly 1/2-inch pieces (or slice into wedges). Measure 1 cup. Gently toss with a pinch of salt to bring out flavor and drain briefly if very juicy.
- 4
Assemble
Add the sliced cucumber, diced tomatoes, and optional thinly sliced red onion and chives to the bowl with the greens. Season lightly with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper; toss gently to combine and distribute ingredients evenly.
Japanese Mustard Dressing
- 5
Combine base ingredients
In a small bowl or jar, whisk together 3 tbsp mayonnaise, 2 tsp rice vinegar, 1 tsp soy sauce and 1 tsp mirin until smooth.
- 6
Add mustard and oils
Whisk in 1/2 tsp ground Japanese mustard (karashi) or prepared hot mustard, 1 tbsp neutral oil and 1/2 tsp toasted sesame oil until emulsified. Taste and add 1/2 tsp honey or a pinch of sugar if you prefer a slightly sweeter balance.
- 7
Adjust seasoning
Season the dressing with a light grind of black pepper (~0.05 tsp). If the dressing is too thick, thin with up to 1 tsp water or additional rice vinegar to reach desired consistency. Mix well.
- 8
Dress the salad
Just before serving, drizzle about 2 to 3 tablespoons of dressing over the prepared greens and vegetables (start with 2 tbsp and add more to taste). Toss gently until everything is evenly coated. Reserve any extra dressing in the refrigerator for up to 3 days.