House Salad Recipe

Prepare lettuce

Wash romaine thoroughly under cold water, spin or pat dry, then chop into bite-sized pieces. Measure about 6 cups and place in a large salad bowl.

Prepare vegetables

Dice tomatoes into roughly 1/2-inch pieces (about 1 cup). Slice cucumber into 1/4-inch rounds (about 1 cup). Add both to the bowl with the romaine.

Add cheese and croutons

Sprinkle 3 tablespoons shredded cheese evenly over the salad. Add 3 tablespoons croutons. Scatter the chopped parsley or herbs if using.

Make vinaigrette: in a small bowl or jar combine 3 tbs olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified.

Taste and adjust seasoning: taste the dressing and add more salt, pepper, or honey to balance acidity if needed.

Dress salad: just before serving, drizzle 2 to 3 tablespoons of vinaigrette over the salad and toss gently to coat. Serve any leftover dressing on the side.

Add grilled chicken (+$4)

If adding chicken, use one cooked boneless skinless chicken breast (about 6–8 oz). Slice thinly across the grain and arrange over the dressed salad. If cooking from raw: season chicken with salt and pepper and grill or pan-sear over medium-high heat with 1 tbs oil for 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice.

Add grilled steak (+$5)

If adding steak, use one 6–8 oz skirt, flank, or strip steak. Season with salt and pepper and grill or sear in a hot pan with 1 tbs oil for 3–5 minutes per side for medium-rare (adjust to preference). Let rest 5–7 minutes, then slice thinly against the grain and place atop the salad.