The other day when I posted the recipe for crab cakes, I mentioned that the recipe was from our favorite (former) restaurant, the Fish Market. Another favorite dish on the menu was their house salad. It's a sweet salty, crisp, crunchy combination and I could eat it every night. I don't however, saving it for special occasions. I have altered the recipe so that the quantities are in standard household measurements. I substituted 3 diced Roma tomatoes for the grape tomatoes because a pint of grape tomatoes was $4. You can use about 3/4 cup grape tomatoes if you'd rather.
House Salad
2 cups packed baby Romaine or torn red leaf lettuce
2 cups packed iceberg lettuce, chopped in bite-size square pieces
1/2 c. chopped dates
3/4 c. cucumber pieces (diced bitesize)
3 Roma tomatoes diced
½ cup carrots, grated
1/4 toasted pine nuts
Dressing
1 ½ t. minced garlic
½ t. kosher salt
2 ¾ T. sugar
1 ½ T. spicy golden mustard
3 T. sherry vinegar*
1/3 c. corn oil
1/8 t. black pepper
1 1/8 t. shallots, minced
1 1/8 t. poppy seeds
Mix all ingredients in a jar.
Shake for a minute to completely blend.
Combine salad ingredients and chill until ready to serve.
At serving time, drizzle with dressing and toss.
* I used white balsamic vinegar because I couldn't find sherry vinegar.
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2 cups packed iceberg lettuce, chopped in bite-size square pieces
1/2 c. chopped dates
3/4 c. cucumber pieces (diced bitesize)
3 Roma tomatoes diced
½ cup carrots, grated
1/4 toasted pine nuts
Dressing
1 ½ t. minced garlic
½ t. kosher salt
2 ¾ T. sugar
1 ½ T. spicy golden mustard
3 T. sherry vinegar*
1/3 c. corn oil
1/8 t. black pepper
1 1/8 t. shallots, minced
1 1/8 t. poppy seeds
Mix all ingredients in a jar.
Shake for a minute to completely blend.
Combine salad ingredients and chill until ready to serve.
At serving time, drizzle with dressing and toss.
* I used white balsamic vinegar because I couldn't find sherry vinegar.
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