Lakehouse Salad
Topped with candied pecans, shaved Parmesan, and tossed in a sweet garlic vinaigrette, this salad will wow your dinner guests without hours of prep. Simple and elegant, this is a Lakehouse favorite.
Equipment
- mandoline or peeler
Ingredients
- 3 oz mixed greens
- 1 English cucumber
- 6 cherry tomatoes
- 4 oz shaved Parmesan
- 4 oz candied pecans
Sweet Garlic Vinaigrette
- 2 tbsp fresh chopped garlic
- ½ cup apple cider vinegar
- ⅓ cup granulated sugar
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1½ cup canola oil
Instructions
- To make the vinaigrette, combine all the ingredients except the oil in a blender. Blend until combined. With the machine on low, slowly stream in the oil to emulsify.
- Use a mandoline or vegetable peeler to make long cucumber ribbons. They should be thin enough to shape into a circle and stick together at the ends. Use two ribbons per salad to create a cucumber ring that will hold the salad.
- In a medium bold, add the mixed greens and tomatoes. Add enough vinaigrette to lightly coat them and gently toss. Season to taste with salt and pepper.
- Nestle the dressed greens inside the cucumber rings and top with tomatoes, pecans, and shaved Parmesan cheese.
Chef Tips!
Store extra vinaigrette in an airtight container in the fridge for up to two weeks.
You can find candied or glazed pecans in most grocery stores.