Russell House Salad

DF, V, VG, GF

Have you ever gone to a restaurant and had a dish you wished you could make at home?  This salad is one of those dishes.  It was the start to a wonderful dinner at Russell House Tavern in Cambridge.  So simple, yet so delicious.  I’ll never know how close this recipe is to the actual dish, but it tastes like the real thing.  The best part is that now I can have it all the time.

Food 132

Russell House Salad
4 c mesclun greens
1/2 c walnuts, toasted and chopped
10 dried black figs, sliced
1 shallot, sliced
2 tbs apple cider vinegar
2 tsp dijon mustard
2 tsp honey
3 tbs extra virgin olive oil
salt and pepper

In a large bowl add mesclun greens, walnuts, figs, and shallot, set aside.  In a small bowl add vinegar, mustard, honey, and olive oil, whisk to combine.  Season dressing with salt and pepper to taste then toss with salad.

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