House Salad Recipe
Recipe information
Make House Salad in just 15m. Field greens, cucumber, tomato and Japanese mustard dressing
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Ingredients
Salad
Japanese Mustard Dressing
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. Slice cucumber
If using an English cucumber, halve lengthwise and thinly slice crosswise into half-moons. Measure 1/2 cup sliced. If cucumber seeds are large, scoop seeds before slicing to avoid excess water.
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.
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