Doe’s House Salad

Over the last year or so we’ve become addicted to watching “Somebody Feed Phil” (my 9 year old just loves it!) and one of the restaurants he ate at looked amazing, Doe’s Eat Place (I believe it was in Greenville). When the owner described the salad, it sounded VERY similar to a salad my mom used to make when I was a kid.

Honestly it was almost exact, the only difference is that her salad used vinegar as the acid component to the salad, and Doe’s uses lemon juice.

I wanted to taste to see if I liked this better than my mom’s straightforward garlic salad.

Ingredients

When I use oil for salad applications, I use a 50/50 blend of Oleico (or another lightly flavored salad oil, but I like the Oleico for the health benefits of high oleic acid) and Olive oil. A lot of salad dressings will use straight olive oil but I do not like the way it feels in my mouth when it’s cold, it’s too thick.

I did not have any fresh lemons in the house, so I opted for ReaLemon, because if anything it’s very consistent.

Garlic. Lots and lots of garlic!

The salad itself is pretty simple, it’s just Iceberg lettuce, red onion and some little orange peppers (they use tomato, which would have been good too, but I was all out of tomatoes at the time).

The Verdict

Overall it was a fresh, delicious salad! Nothing complicated, but just good to serve next to a big steak (which is what my mom always served hers with, a steak and lima beans and a baked potato or maybe some twice baked potatoes if she was feeling fancy!) Sometimes simple is just best.

Recipe adapted from Food Network.

If you like this recipe you will also like:

• Honey Mustard Salad Dressing
• Smoked Paprika Salad Dressing
• Spinach Salad With Hot Bacon Dressing
• Spinach and Strawberry Salad With Poppy Seed Dressing

Print Recipe

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Doe’s House Salad

Simple, unique and very fresh flavors! Definitely something new and different to try.

Prep Time15 minutes mins

Chill time1 hour hr

Course: Salad

Cuisine: American

Keyword: Salad dressing

Servings: 4

Ingredients

• 1 head iceberg lettuce cleaned, cored and torn into large, bite size pieces
• 1/3 medium tomatoes chopped
• 1/8 cup chopped red onion
• 1/4 cups salad oil
• 1/8 cup olive oil
• 1/8 cup lemon juice
• 1 tablespoons minced garlic
• 1/3 teaspoons salt

Instructions

• Combine oils, lemon juice, garlic and salt and whisk. Allow to chill for an hour. Serve with iceberg lettuce, red onion, tomato or red pepper.