Simple House Salad
A proper house salad relies on cold, crisp greens and a sharp, emulsified vinaigrette that clings to the leaves rather than pooling at the bottom of the bowl. The secret is to dress the salad immediately before serving and toss it thoroughly until every leaf has a thin, glossy coat.
Dryness is your best friend.
Wet lettuce will repel the dressing, turning your salad into a sad, watery mess. Use a spinner and then lay the greens on a clean towel if they still feel damp.
- large mixing bowl
- salad spinner
- whisk
- small glass jar or bowl
What goes in.
- 8 ozmixed salad greens (lettuce, arugula, or baby kale)
- 1small cucumber, sliced into half-moons
- 1 cupcherry tomatoes, halved
- 1/4 cupextra virgin olive oil
- 1 tbspred wine vinegar
- 1 tspDijon mustard
- 1/2 tspkosher salt
- 1/4 tspfreshly cracked black pepper
Creating the bond
Whisk the vinegar, mustard, salt, and pepper together until the salt dissolves. Slowly stream in the oil while whisking constantly to create a stable, creamy vinaigrette that won't separate.
The method.
Prep the vegetables
Wash the greens in cold water and spin them until completely dry. Slice the cucumber and halve the tomatoes.
Make the vinaigrette
In a small jar, combine the vinegar, mustard, salt, and pepper. Add the olive oil and shake or whisk until the liquid turns pale and thick.
Combine
Place the greens, cucumbers, and tomatoes in a large bowl. Pour half of the dressing over the greens.
Toss
Using your hands or two large spoons, toss the greens from the bottom up until each leaf looks coated but not heavy. Add more dressing only if needed.
Other turns to take.
Crunchy Addition
Add a handful of toasted sunflower seeds or crushed walnuts right before serving.
Sharp Finish
Shave thin ribbons of parmesan or pecorino over the top for a salty edge.
When it doesn't go to plan.
Always dress the salad at the table; waiting five minutes will cause the salt to wilt the lettuce.
Use a wide, shallow bowl for mixing; it gives you more room to toss without bruising the leaves.
If you like a sweeter edge, add a tiny drop of honey to the vinaigrette.
The ones that keep coming up.
Can I prep the salad in advance?
You can wash and dry the greens hours ahead of time—keep them in a plastic bag with a paper towel. Keep the dressing separate until the last possible second.
How do I know if I added enough dressing?
The leaves should glisten, but there should be no puddle forming at the bottom of the bowl.
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