House Salad Recipe

Wash and dry the mixed salad greens thoroughly using a salad spinner or by patting with clean kitchen towels. Excess moisture will dilute the dressing.

Trim and prepare vegetables: halve the cherry tomatoes, slice the cucumber into 1/4-inch rounds, thinly slice the red onion, shred or julienne the carrot, and thinly slice radishes if using.

Place the dried greens in a large salad bowl. Add the prepared cherry tomatoes, cucumber, red onion, carrot, and radishes on top of the greens.

If using seeds, toast them: place sunflower or pumpkin seeds in a small dry skillet over medium heat and toast, stirring, until fragrant and lightly golden, about 2–3 minutes. Remove from heat and let cool.

Sprinkle the toasted seeds, crumbled cheese, croutons, and chopped parsley evenly over the assembled salad just before dressing.

Whisk the dressing

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey (or maple syrup), and lemon juice. Whisk or shake to combine.

Slowly drizzle in the extra-virgin olive oil while whisking constantly (or add oil to the jar and shake vigorously) until the dressing emulsifies and thickens slightly.

Season the vinaigrette with salt and freshly ground black pepper to taste. Taste and adjust acidity or sweetness by adding a bit more vinegar or honey if desired.

Right before serving, pour the vinaigrette over the salad (start with about 2 tablespoons, toss gently, then add more if needed) and toss thoroughly to coat all ingredients evenly.

Serve the salad immediately to preserve crispness.