{"id":94087,"date":"2025-05-01T03:25:31","date_gmt":"2025-05-01T03:25:31","guid":{"rendered":"https:\/\/neclink.com\/index.php\/2025\/05\/01\/would-or-do-you-have-a-house-salad\/"},"modified":"2025-05-01T03:25:31","modified_gmt":"2025-05-01T03:25:31","slug":"would-or-do-you-have-a-house-salad","status":"publish","type":"post","link":"https:\/\/neclink.com\/index.php\/2025\/05\/01\/would-or-do-you-have-a-house-salad\/","title":{"rendered":"Would (or Do) You Have a House Salad?"},"content":{"rendered":"


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\"easy<\/a><\/p>\n

\u201cI live for a good house salad,\u201d writes Pittsburgh-based Jessica Merchant<\/a> in her new cookbook Easy Everyday<\/a>, which I\u2019ve been loving this month. \u201cFor some reason, a few years ago I became obsessed with the idea of having a signature house salad. An incredible, flavorful green salad\u2026that tastes wonderful with almost every recipe.\u201d<\/p>\n

\"house<\/a><\/p>\n

Isn\u2019t that a fun idea? Her own house salad, she explains, has greens, carrots, tomatoes, onions and croutons, plus two standouts: asiago cheese and sunflower seeds.<\/p>\n

\"liz<\/a><\/p>\n

As I was reading Jessica\u2019s cookbook, I realized that my friend Liz Libr\u00e9<\/a> has a house salad. For more than a decade, she\u2019s been making arugula with a lemony vinaigrette. (We even talked about it in her 2016 house tour<\/a>!) \u201cFive-year-old Griffin is the biggest salad eater in our house because of the dressing,\u201d she told me back then. \u201cHe always has seconds.\u201d Now age 14, he still loves it. (The dressing recipe: \u201cI never measure, but it\u2019s basically a good amount of olive oil and champagne vinegar, juice of half a lemon, one or two minced garlic cloves, a little Dijon mustard, a little mayo, and salt and pepper.\u201d)<\/p>\n

\"house<\/p>\n

Also, I realized with a heart pang, my dad<\/a> has one (pictured above). \u201cMine\u2019s very basic,\u201d he told me on the phone this morning, laughing so much that I was asking for his recipe. \u201cI like the differently colored variegated tomatoes, I always have mushrooms and usually a mix of bell peppers, and I\u2019ll do avocado, if avocados are good.\u201d Sometimes he makes the dressing himself (\u201cmainly olive oil, dijon mustard and balsamic vinegar, just slush it and that\u2019s my dressing, we used to make it in France<\/a> at lunchtime, it can be really tangy if you put lots of mustard\u201d); other times, he goes with Newman\u2019s Own or Garlic Expressions (\u201cI bounce around\u201d). He\u2019s made the salad a gazillion times for us, and he estimates that he\u2019s eaten it \u201cprobably every other day, for 20 years. Boring, huh?\u201d Then he laughs again.<\/p>\n

Would (or do)\u00a0you have a house salad? I\u2019m into the idea.<\/strong><\/p>\n

P.S. A trick for better salads<\/a>, five salads without lettuce<\/a>, and the magic of candles<\/a>.<\/p>\n

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162<\/span> COMMENTS<\/p>\n

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