House Salad with Honey Mustard Dressing Recipe Video
Summary
Ingredients
| Finely chopped shallots | 1 Cup (16 tbs) (for the dressing) | |
| Honey | 1 Cup (16 tbs) (for the dressing) | |
| Dijon mustard | 1 Cup (16 tbs) (for the dressing) | |
| Vinegar | 1 Teaspoon (for the dressing) | |
| Salt | 1 Teaspoon (for the dressing) | |
| Pepper | 1 Teaspoon (for the dressing) | |
| Canola oil | 1 Cup (16 tbs) (for the dressing) | |
| Iceberg lettuce head | 1 Large (for the salad) | |
| Roma tomatoes | 2 Large, chopped longitudinally (for the salad) | |
| Red apple | 1 Large, sliced thin (for the salad) | |
| Lemon | 1 Large, juiced (for the salad) | |
| Cucumber | 1 Medium, sliced into thin discs (for the salad) | |
| Carrot | 1 Medium, sliced thin diagonally (for the salad) | |
| Roasted sesame seeds | 1 Teaspoon (for the salad) | |
| Thinly sliced parsley | 2 Tablespoon (for garnish) |
Nutrition Facts
Serving size
Calories 604 Calories from Fat 366
% Daily Value*
Total Fat 41 g63.7%
Saturated Fat 3.4 g16.9%
Trans Fat 0.1 g
Cholesterol 3.3 mg1.1%
Sodium 413.2 mg17.2%
Total Carbohydrates 62 g20.6%
Dietary Fiber 3.9 g15.4%
Sugars 50.1 g
Protein 4 g8.4%
Vitamin A 65.6% Vitamin C 49.2%
Calcium 5.9% Iron 8.2%
*Based on a 2000 Calorie diet
Directions
1.Chop the iceberg lettuce into bite sized square pieces.
2.Chop the tomatoes and the red apple longitudinally.
3.Slice the cucumber in thin round discs.
4.Slice the carrot thin diagonally.
5.Squeeze in the lemon on the apple pieces so that they do not go brown.
MAKING
FOR THE DRESSING
6.In a medium glass mixing bowl, add the shallots.
7.Pour in the honey, mustard and the vinegar.
8.Season with salt and pepper to taste and mix it in.
9.Start to whisk it along with a slow drizzle of the canola oil to emulsify it. Work on it until you get a thick creamy dressing.
FOR THE SALAD
10.In a large glass bowl, drop the chopped lettuce.
11.Add the sliced tomatoes and the sliced red apple.
12.Arrange the cucumber along the sides of the bowl.
13.Drop in the carrots in the bowl too.
SERVING
14.Whisk the dressing and drizzle it on top. Sprinkle the sesame seeds and thinly sliced parsley on top and serve.
Chef
