The Barn House Salad Recipe

Wash and dry the spring mix thoroughly (use a salad spinner or pat dry with clean towels). Place 6 cups of the mixed greens in a large salad bowl.

Halve the cherry tomatoes if they are larger than bite-size; otherwise leave whole. Scatter 1½ cups over the greens.

Peel and julienne or shred 1 cup of carrots. Add the carrots to the bowl.

Trim and slice the English cucumber into half-moons about 1/4 inch thick (or thin rounds). Add about 1 cup to the bowl.

If using, thinly slice 1/4 cup red onion into half-moons, separate the rings, and add to the salad bowl.

Season the assembled vegetables lightly with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper; toss gently to distribute.

Combine and Emulsify

In a small bowl or jar add 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 tablespoon honey, 1 tablespoon minced shallot, 1/2 teaspoon minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk to combine.

Slowly stream in 1/2 cup extra-virgin olive oil while whisking constantly to emulsify. Alternatively, add all ingredients to a jar, secure the lid and shake vigorously until the dressing is homogenous. Taste and adjust seasoning — add more salt, honey, or vinegar to balance acidity and sweetness.

If preparing ahead, refrigerate for up to 5 days. Bring to room temperature and shake before using.

Just before serving, drizzle about 2–3 tablespoons of the house vinaigrette over the salad (adjust to taste). Toss gently to coat all ingredients evenly.

Add any optional toppings chosen (2 tablespoons crumbled goat cheese or feta, 2 tablespoons toasted nuts, or 4 oz sliced grilled chicken) and gently toss once more.

Garnish with 2 tablespoons chopped fresh parsley if desired. Serve immediately.