The Perfect PubStyle House Salad Crisp Greens Tangy Vinaigrette

Classic House Salad Recipe

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Preparation time:20 Mins

Cooking time:0

Servings:6 servings

Ingredients:

• 1 small head Iceberg Lettuce (about 1 lb), core removed and chopped
• 1 large heart Romaine Lettuce, chopped coarsely
• 1 small English Cucumber, thinly sliced
• 2 medium Ripe Tomatoes, quartered
• 1/4 small Red Onion, very thinly sliced
• 1/2 cup Shredded Carrot (Optional)
• 1/2 cup Extra Virgin Olive Oil
• 1/4 cup Red Wine Vinegar
• 1 teaspoon Dijon Mustard
• 1/2 teaspoon Granulated Sugar
• 1 small clove Garlic, minced finely
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon Freshly Ground Black Pepper

Instructions:

• Thoroughly wash all lettuce and greens under cold running water. Dry the greens completely using a salad spinner. Chop or tear the dried lettuce into bite-sized pieces (about 1 inch). Place immediately into the large mixing bowl. (Optional but Recommended): Place the bowl of prepared greens in the refrigerator to chill for 15 minutes.
• Thinly slice the red onion. If the onion flavour is too strong, soak the slices in a bowl of ice water for 5 minutes, then drain and pat dry. Slice the cucumber and quarter the tomatoes. Add them gently to the chilled greens bowl.
• Make the Vinaigrette: Combine all vinaigrette ingredients (Olive Oil, Red Wine Vinegar, Dijon, Sugar, Garlic, Salt, Pepper) in a jar with a tight-fitting lid. Seal the jar tightly and shake vigorously until the mixture is completely emulsified. Taste the dressing and adjust seasoning.
• Just before serving, drizzle half of the vinaigrette over the salad ingredients. Gently toss the salad using large salad tongs or clean hands, ensuring everything is lightly coated. Serve immediately, passing any remaining dressing at the table.

Nutrition Facts

Calories:570 kcal

Protein:4.7 g

Fat:3.2 g

Carbs:58.4 g

Fiber:14.6 g

Sugar:0.0 g

Sodium:437 mg

Recipe Info

Category:Salad

Cuisine:American

Unlocking the Secret to Truly Satisfying Dinner Salads

There is a quiet confidence that comes with mastering a Classic House Salad . It’s often relegated to the appetizer section of a menu, but when executed flawlessly, it transcends mere opening act status to become the reliable, refreshing backbone of any great dinner spread. This isn't about complicated heirloom vegetables or exotic seeds; it’s about precision, texture, and delivering that foundational bright, tangy counterpoint that elevates heartier fare. We are aiming for the quintessential, pub-style perfection—the kind of salad that never disappoints, whether paired with a rich roast or served as a light Easy Weeknight Salad .

Why This Specific Recipe Defines the 'Classic House Salad' Standard

Our goal here is to recreate that benchmark experience: a salad that is inherently simple yet impossibly satisfying. This Classic House Salad Recipe achieves its signature appeal through meticulous attention to the quality and preparation of its few components, proving that simplicity, when respected, is the ultimate sophistication in Classic Salad Recipes .

The Comfort Food Appeal of a Perfectly Executed Side

What makes this version so comforting? It lies in the familiarity. It reminds us of dependable dining experiences, a consistent quality you can count on night after night. The combination of sturdy, crisp greens, the subtle sweetness of ripe tomato, and the sharp bite of thinly sliced red onion provides a textural symphony that cuts through the heaviness of classic mains, making it the ideal accompaniment for dishes like a robust Steak House Salad Recipe .

Setting Expectations: Crispness Over Complication

The true definition of a superior Simple Garden Salad hinges entirely on the crunch factor. There is no room for wilted leaves here. Every component must be firm, cold, and dry. This focus on achieving maximum freshness and structural integrity is what separates an average side dish from a truly memorable one. We are valuing texture and temperature above all else.

A Foundation for Every Great Meal

Whether you are serving a grand Sunday roast or just need a quick, healthy bite, this foundational salad structure works universally. The flavour profile is designed to be agreeable—bright, acidic, and savory—without ever overpowering the main event. It’s versatile enough to anchor a meal for six generous side servings or serve as a satisfying lunch for four.

Assembling the Essential Components for Maximum Crunch

To build this exemplary Classic House Salad Ingredients list, we must prioritize cold, water-free produce. The necessary components are straightforward: hearty iceberg, crisp romaine, ripe tomatoes, cool cucumber, and sharp red onion. Forget the fussy microgreens; this recipe relies on volume and undeniable freshness.

Curating Your Crisp Base: Greens Selection Guide

The leaf selection is critical for achieving that signature shatter. We rely on a blend that offers both bulk and rigidity. The Classic House Salad demands the almost watery crunch of Iceberg lettuce, which acts as the perfect vehicle for the dressing, balanced by the slightly more substantial bite of Romaine heart.

Selecting the Ideal Crunch Factor: Lettuce Ratio Mastery

For the perfect foundation, you want roughly a two-to-one ratio of Iceberg to Romaine by volume. Core both heads thoroughly, discarding any discoloured or tough outer leaves. Once chopped coarsely into approximately one-inch pieces, these greens must be prepped for chilling.

Essential Tools for a Professional Presentation

While this is an Easy House Salad Recipe in terms of cooking, achieving the correct texture requires the right tools. A large salad spinner is non-negotiable—wet greens result in diluted dressing and a soggy texture, which we strictly avoid. A very sharp chef’s knife ensures clean cuts, especially for the delicate onion slices.

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Step-by-Step Assembly for Perfect Texture Distribution

The process begins not with combining, but with preparation and cooling. We want the vegetables as cold as possible before they even meet the dressing.

The Art of Washing and Drying Your Greens Thoroughly

Begin by washing all your greens under very cold running water. Immediately transfer them to the salad spinner. Spin until no visible water droplets remain on the leaves. If you are dedicated to the crunch, place the dried, chopped greens into a large bowl, cover loosely, and chill in the refrigerator for at least 15 minutes. This chilling step is vital for the best texture. Next, prepare the secondary components: thinly slice a quarter of a small red onion—the thinner the better—and quarter two medium, ripe tomatoes, perhaps adding slices of a small English cucumber for refreshing hydration. These additions go directly into the chilled greens bowl.

Layering Techniques: Preventing Soggy Salad Syndrome

The key to preventing premature wilting is delaying the introduction of the dressing. All vegetables—especially the cucumbers and tomatoes, which release moisture—should be dry and chilled before the dressing is even considered. The Make Ahead Salad components (greens, onions, cucumbers) can be prepped separately, but the final toss must wait.

Crafting the Signature Tangy House Dressing from Scratch

This Traditional House Salad Dressing Recipe is a vibrant, oil-and-vinegar emuon that perfectly contrasts the cool greens. It relies on the classic balance of good quality olive oil and acidic red wine vinegar, sharpened with a hint of garlic and Dijon.

Emufying the Vinaigrette: Achieving That Silky Finish

To make this zesty vinaigrette (which yields about one cup), combine a half cup of good quality Extra Virgin Olive Oil with a quarter cup of Red Wine Vinegar. For flavour depth and stabilization, incorporate one teaspoon of Dijon Mustard, a half teaspoon of granulated sugar (to balance the acidity), one finely grated small garlic clove, a half teaspoon of Kosher Salt, and a quarter teaspoon of freshly ground black pepper. The best method is sealing all ingredients tightly in a jar and shaking vigorously until the mixture is opaque and creamy—fully emufied. Alternatively, whisking rapidly by hand will achieve a similar effect. Taste it; it should punch you slightly with acidity, signaling that it's ready to enliven the mild greens.

Final Toss: When and How to Dress Your Classic House Salad

Timing is everything. Do not dress the salad until the moment you are ready to serve. Drizzle just half of the prepared vinaigrette over the components in the large bowl. Using large, gentle motions with salad tongs or your clean hands, toss lightly. The goal is a light coating on every leaf, not drowning the ingredients. Serve immediately, offering any remaining dressing on the side.

Elevating Your Standard Dinner Salad: Smart Customizations

While the integrity of the Classic House Salad lies in its simplicity, smart additions can tailor it to specific meals or preferences.

Simple Upgrades for a Heartier Meal

To transform this side into a meal, consider adding lean protein. Thinly sliced grilled chicken breast or flaked salmon makes it a complete entree. For a rich, comforting adaptation reminiscent of a high-end Steak House Salad Recipe , incorporate crumbles of high-quality bacon or toasted pecans for added depth and crunch.

Making Ahead: Preparing Components for the Week

This Make Ahead Salad system works beautifully for meal prepping. Wash and thoroughly dry the greens up to two days in advance, storing them in airtight containers layered between paper towels in the crisper drawer. Chop the tomatoes and cucumber, storing them separately. Prepare the vinaigrette entirely; it will keep well in the refrigerator for a week (just let it warm up slightly and shake well before serving). Assemble only moments before eating.

Nutritional Snapshot of This Satisfying Classic House Salad

This salad delivers satisfying volume with relatively low caloric impact, provided the dressing is used judiciously. The primary nutritional contribution comes from the healthy fats in the olive oil, balanced by the fiber and vitamins present in the fresh vegetables. It is inherently low in refined carbohydrates, making it a versatile addition to nearly any dietary plan.

Troubleshooting Common Salad Pitfalls

If your salad tastes flat, the dressing likely needs salt or acid; add a tiny pinch of salt or a few drops more vinegar. If the greens seem limp despite your best efforts, you likely introduced them to the dressing too early, or they weren't dried sufficiently. Remember, the ice bath shock method mentioned earlier is your best defense against lackluster leaf texture.