House Salad Recipe

Prepare greens

Wash all lettuce and mixed greens thoroughly under cold running water. Shake off excess water and spin in a salad spinner or pat dry with clean kitchen towels. Tear larger leaves (romaine, red leaf) into bite-sized pieces. Place the spinach and torn leaves into a large salad bowl and gently toss to combine.

Prep vegetables

Wash and dry the cherry tomatoes; halve them. Peel (if desired) and thinly slice the cucumber. Trim and very thinly slice the red onion; if onion is strong, soak slices in cold water for 5 minutes then drain. Julienne or shred the carrot. If using radishes, thinly slice them. Add all prepared vegetables to the bowl with the greens.

Add croutons just before serving to keep them crunchy.

Crumble the feta or shave the parmesan and sprinkle over the assembled salad. Add the chopped parsley and optional basil or chives. Reserve a small pinch of herbs for finishing.

Make vinaigrette

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk or shake until the mustard and honey are fully incorporated. Slowly drizzle in the olive oil while whisking (or add oil to jar and shake vigorously) until the dressing emulsifies into a smooth vinaigrette. Taste and adjust seasoning — add more salt, pepper or a splash more vinegar if needed.

Dress and toss salad

Just before serving, pour about 2 tablespoons of the dressing over the salad (reserve remaining dressing in case guests want more). Gently toss the greens and vegetables with tongs until evenly coated. Sprinkle the croutons, crumbled cheese, and reserved herbs on top. Serve immediately with extra dressing on the side.