House Salad Recipe

Rinse and dry the mixed salad greens thoroughly (use a salad spinner or pat dry). Place the greens in a large bowl or divide between two serving plates.

Rinse the grape tomatoes, then slice each in half. Scatter the halved tomatoes over the greens.

Thinly slice the cucumber into rounds or half-moons and add to the bowl.

Peel and very thinly slice the red onion. If desired to mellow its bite, place the slices in a small bowl of cold water for 5 minutes, then drain and pat dry before adding to the salad.

Toss in the parsley leaves (if using) and gently combine the salad components so they are evenly distributed.

Whisk

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk briefly to blend.

Slowly drizzle in the olive oil while whisking continuously (or shake the sealed jar vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add a pinch more salt, pepper, or a little more honey if you prefer a sweeter dressing.

Grilled chicken

Pat chicken breast dry and season both sides with 1/8 tsp salt and a pinch of black pepper. Heat 1/2 tablespoon olive oil in a skillet or grill pan over medium-high heat. Cook chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly and arrange over the salad.

Grilled salmon

Season salmon fillet with 1/8 tsp salt and a pinch of pepper. Brush with a little oil. Grill or pan-sear skin-side down over medium-high heat for 4–5 minutes, then flip and cook 2–4 more minutes until opaque through the center (internal temp 125–135°F for medium). Let rest 3 minutes, flake or slice and place on the salad.

Grilled shrimp

Toss shrimp with a little oil, 1/8 tsp salt and a pinch of pepper. Grill or sauté over medium-high heat 2–3 minutes per side until pink and opaque. Remove and arrange on top of the salad.

Fried oysters

Pat oysters dry, dredge in seasoned flour or breading, and shallow-fry in 1 tbsp oil over medium-high heat until golden and crisp, about 2–3 minutes per side depending on size. Drain on paper towels and place warm on the salad. Note: ensure oysters are cooked according to safety guidelines.

Just before serving, drizzle the vinaigrette over the prepared salad — about 2–3 tablespoons for the full salad (adjust to taste). Toss gently to coat the greens and vegetables evenly.

Top with your chosen protein if using. Finish with a squeeze of fresh lemon over seafood or chicken, and a final crack of black pepper.

Divide into servings and serve immediately so the greens remain crisp.