If you frequent Hurley House, then you may recognize The Hurley House House Salad. It is a recurring chorus in many of my meals at home. Today I want to share the recipe with you so you can bring this perfect green salad into your own menu rotation!
This is the salad that literally goes with anything. It is full of simple, but carefully chosen, ingredients, and it is designed to be the perfect backdrop to most meals. When I need something green to go with a menu, this is my go-to. At Hurley House, we sell it in quart containers (designed to feed 2-3 people), and quickly discovered that a quart also makes a delicious lunch for one.
The Cider-Honey Vinaigrette is simple to mix together, and adds a punchy sweetness to the bowl of crisp lettuce, snappy sweet peppers, briny banana peppers, crunchy sunflower seeds, and snowy parmesan cheese. The combination of flavors is incredibly satisfying, and now my mouth is watering just thinking about it.
I am including a recipe below, but truly, you can scale this as needed and improvise. I would suggest making a big batch of the salad dressing and keeping it stashed in your refrigerator for whenever the salad craving hits. Just remember that olive oil congeals in the fridge, so you may have to stir it (or microwave it) for a few seconds to encourage it to warm up and become pourable.
I hope you enjoy this salad as much as I do!
The Hurley House House Salad with Honey Cider Vinaigrette
for the salad…
- Romaine lettuce, chopped
- 1 sweet bell pepper, any color, chopped
- 1/4 cup salted sunflower seeds
- 1/2 cup drained banana peppers, sliced
- 1/2 cup Parmesan cheese
for the dressing…this will make enough to amply dress a large salad
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon chopped garlic
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes
- 1/2 cup olive oil
- In a large bowl, layer the salad ingredients.
- To make the dressing, in a glass measuring cup, whisk together the apple cider vinegar, honey, garlic, salt, pepper, and red pepper flakes. While whisking, slowly add the olive oil.
- Continue whisking until the dressing is thick and is not separating.
- You can store the dressing in the fridge, but let it warm up a bit before serving.