House or Garden Salad

A familiar crunchy salad pairs romaine and iceberg with cucumber, tomato, carrot, and radish, finished with a simple red-wine vinaigrette.

30 min

6 side servings

Ingredients

1 small head romaine lettuce, cored and chopped (about 6 packed cups)

1/2 small head iceberg lettuce, cored and chopped (about 4 packed cups)

1 medium English cucumber, quartered lengthwise and sliced 1/4 inch thick

2 medium ripe-firm tomatoes, cored and cut into 3/4 inch pieces

1 medium carrot, peeled and cut into thin matchsticks

4 medium radishes, trimmed and thinly sliced

2 tbsp red wine vinegar

1 tsp Dijon mustard

1 tsp honey

1 tbsp finely minced shallot

1/2 tsp dried oregano, crumbled

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1/3 cup extra-virgin olive oil

Salad spinner · Clean kitchen towel · Small mixing bowl · Whisk · Wide serving bowl

Keep the crunch

Dry lettuce thoroughly and hold the dressing until serving; wet leaves dilute the vinaigrette and lose their crisp bite.

Dress lightly

Start with half the vinaigrette and bring the rest to the table so each serving can be adjusted.

01. Rinse the lettuce leaves and all vegetables under cool water, then shake off excess water.

02. Spin lettuce in batches until dry and blot damp folds; dry the other vegetables so dressing will not slide off.

03. Chop both lettuces and cut the cucumber, tomatoes, carrot, and radishes into easy-to-eat pieces.

04. Whisk vinegar, Dijon, honey, shallot, oregano, salt, and pepper; slowly whisk in the olive oil until lightly thickened.

05. Rest the vinaigrette for 5 minutes, then whisk and taste it on a lettuce leaf before using.

06. Layer the lettuces in a wide bowl and arrange cucumber, tomato, carrot, and radish in visible clusters.

07. Just before serving, drizzle on half the dressing and toss gently; add more only until the greens are lightly coated.

08. Serve promptly with extra vinaigrette at the table while the vegetables remain crisp.