House (v) Recipe
Fresh Chopped Romaine, Cucumber, Carrot, Shallot, Tomato with Italian Dressing
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Ingredients
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Salad Base
Italian Dressing
Method
Salad Base
- 1
Prep the romaine
Wash the romaine leaves thoroughly under cold water. Spin or pat dry until no excess moisture remains. Chop the romaine into roughly 1/2- to 1-inch pieces to yield about 6 cups packed.
- 2
Prep the cucumber
If using an English cucumber, peel if desired and halve lengthwise. Scoop out large seeds with a spoon if they are watery, then slice crosswise into 1/4-inch half-moons until you have about 1/2 cup.
- 3
Prep the carrot
Peel the carrot and grate or julienne it to measure about 1/2 cup. If you prefer a finer texture, use the large holes of a box grater.
- 4
Prep the shallot
Peel the shallot and slice very thinly into half-moons (or mince if you prefer a subtler bite). Separate the slices so they distribute evenly through the salad.
- 5
Prep the tomato
Core and dice the tomato into 1/2-inch pieces. If using a very juicy tomato, drain excess seeds/juice on paper towel so the salad doesn't become watery.
- 6
Assemble the salad
In a large mixing bowl combine the chopped romaine, cucumber slices, grated carrot, shallot, and diced tomato. Toss gently to combine. Add chopped fresh parsley if using.
Italian Dressing
- 7
Combine dressing ingredients
In a small bowl or jar add the red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, dried basil, honey (or sugar), kosher salt, black pepper, and red pepper flakes if using. Whisk briefly to combine.
- 8
- 9
Dress the salad
Right before serving, drizzle approximately 2 to 3 tablespoons of the dressing over the salad (start with 2 tbsp and add more to taste). Toss gently but thoroughly to coat all ingredients. Reserve extra dressing on the side for guests who want more.
- 10
Serve
Divide the salad among 2 to 4 plates or serve family-style. Garnish with an extra grind of black pepper and a sprinkle of chopped parsley if desired.