Summer House Salad
(Serves 4 as a base for main course, or 8-10 as a side salad)
Let’s call this a template instead of a recipe
Hopefully, you’ve been with us long enough to know that many of our recipes are frameworks and not strict rules. We encourage you to use what we’ve listed here, or try other greens available to you such as arugula, lolla rossa, baby bok choy, or mizuna. Taste each of them so that you have a balance of assertive peppery flavors with subtle, buttery ones. Same goes for the herbs. We’ve found that parsley, dill, chervil and chives taste great here too.
1 head Little Gem lettuce
1 head butter lettuce
1 head radicchio lettuce
1 head frisée lettuce
approx. 20 basil leaves
approx. 15 cilantro leaves
approx. 10 mint leaves
1/4 cup champagne or sherry vinegar
1/2 cup high quality olive oil
2 Tbsp honey
1 tsp coarse sea salt
1/2 tsp freshly ground black pepper
* try any combination of lettuces and herbs available to you, as suggested above.
Wash and spin dry all the lettuces and herbs. Place in a large serving bowl.
Just before serving, begin to dress the salad by drizzling vinegar evenly over the greens. Follow with olive oil. Use a honey dipper or fork to drizzle ribbons of honey all over the greens. Sprinkle with salt and pepper. Give the greens a gentle toss if needed so that every taste spreads just a little farther than where it landed. Layering each dressing ingredient onto the greens without mixing them beforehand provides a more varied and interesting set of flavors in your salad.
Note: Use these dressing measurements as a guideline. Add more or less than suggested according to your personal preference.
We try to keep our salad spinner full of this mix all the time. At the least, it's a ready-to-go side salad. By adding a few generous crumbles of chevre and fresh bread, it becomes a simple lunch. It's an excellent base for a simple dinner topped off with our recipe for Smoked Salmon Tartines or something quick off the grill.