House Salad Recipe

Wash and thoroughly dry the romaine lettuce and mixed baby greens using a salad spinner or clean kitchen towels. Tear romaine into bite-sized pieces and place in a large mixing bowl.

Halve the cherry tomatoes. Peel (if desired) and thinly slice the cucumber into half-moons. Add tomatoes and cucumber to the bowl with the greens.

Peel and julienne or grate the carrots if not pre-shredded, then add to the bowl.

Thinly slice the red onion into half-moons. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes and drain before adding to the salad.

Add croutons and crumbled feta cheese to the salad bowl, reserving a small pinch of croutons and feta for garnish if desired.

Gently toss the salad ingredients to combine so the components are evenly distributed and ready for dressing.

Emulsify dressing

In a small bowl or jar, combine the fresh lemon juice, white wine vinegar, Dijon mustard, honey, minced garlic, chopped parsley, chopped chives, kosher salt, and freshly ground black pepper.

Whisk the mixture together while slowly adding the extra-virgin olive oil in a steady stream until the dressing is fully emulsified and slightly thickened. Alternatively, place all ingredients in a jar with a tight lid and shake vigorously for 20–30 seconds.

Taste the dressing and adjust seasoning: add up to 0.5 tsp more salt or 0.5 tsp more honey if you prefer sweeter balance, or another 0.5 tbsp lemon juice if you want brighter acidity.

Let the dressing sit for 5 minutes at room temperature to allow the flavors to meld. Give it one final whisk or shake before using.

Right before serving, drizzle about half of the vinaigrette over the salad (approximately 3–4 tbs, or to taste). Gently toss the salad to coat all ingredients evenly. Add more dressing sparingly if needed.

Transfer the tossed salad to a serving bowl or divide among plates. Sprinkle the reserved croutons and feta on top as a garnish and finish with a small grind of fresh black pepper.

Serve immediately so the greens remain crisp. Leftover dressing can be refrigerated in a sealed container for up to 5 days; bring to room temperature and re-emulsify before using.