I Love House Salad
A house salad is essential for me with any meal, really. This time of year, the beautiful chicories create a colorful salad that brightens up the table. Think radicchio, treviso, arugula, escarole, frisée, and a medley of assorted lettuces piled high, all dressed with a salty-sweet vinaigrette to cut through the richness of holiday meals.
Growing up in Chicago, I didn’t have massive bowls of mixed lettuces at the table. It wasn't until I moved to the West Coast that I discovered the incredible variety of lettuces and how distinct each one tasted. While working in Garde Manger at various restaurants, one key technique I learned was how to season a salad correctly. Many people at home may not realize the care that goes into handling lettuces and the importance of the seasoning process before they even encounter a vinaigrette.
I often hear that people dislike washing their own lettuces, which leads them to opt for pre-washed options. I completely understand—it’s faster and easier. While the salad dressing I’ll share below works for both options, I encourage you to take the time to wash and dry your lettuces. It truly enhances their freshness and flavor.
House Salad
Washing the lettuce:
Start by filling a large bowl or your entire sink with very cold water to create a cold water bath, perfect for soaking your lettuces. Before adding any greens, ensure the water is nicely chilled—sometimes I toss in a quart of ice to really get it cold.
When it comes to cutting the lettuce, I try to get as close to the core as possible. In some kitchens, this is done with a paring knife for precision to minimize waste. I simply use a sharp knife to trim closely and then peel away any outer leaves that feel weak or lack that satisfying snap when torn.
Plunge all of the lettuce into the cold water and let it soak for a few minutes. In small batches, I utilize a salad spinner to remove excess moisture. Remember, don’t overcrowd the salad spinner—this used to drive me nuts in restaurants when cooks were rushing. Salad spinning is just as important as sautéing vegetables. The lettuce or herbs need room and speed to properly spin and release the moisture. If you pack them in too tightly, it defeats the purpose.
If you don’t have a spinner, you can shake the greens in a colander and then transfer them to a vessel lined with a clean towel or a few paper towels. Store washed lettuce covered in the refrigerator until you’re ready to use them (with either method).
Once you are ready to serve your salad! Add your lettuce to a bowl–you can use the one you are using to plate into OR I recommend using a large bowl to season and dress your lettuces then stack them nicely in your serving platter. I use about a half to a full tablespoon of salt for a large serving of mixed lettuces that serves 6-8 guests.
See the video below for a quick salad I made the other day for lunch. You don’t HAVE to use the dressing recipe included–here is another quick dressing I make on the fly and my friends and family love it. Salt, lemon juice, aged balsamic vinegar and olive oil. Simple is delicious and in this salad below I mixed arugula, baby satsuma oranges, pomegranate seeds and toasted slivered almonds.