House Salad Recipe

Wash and dry lettuces

Rinse the romaine and green leaf lettuce under cold water. Shake off excess water and dry thoroughly using a salad spinner or clean kitchen towels. Tear into bite-size pieces if leaves are large.

Prep tomatoes

If using whole cherry tomatoes, rinse and halve them. If using larger tomatoes, core and dice into roughly 1/2-inch pieces. Pat dry to remove excess moisture.

Slice banana peppers

Drain jarred banana peppers (if using) and slice into 1/8–1/4-inch rings. If using fresh banana peppers, remove seeds for less heat and slice thinly.

Shred cheese

Grate or shred white cheddar to yield 1/2 cup loosely packed shredded cheese.

Measure croutons and seasonings

Measure out 3/4 cup croutons. Have salt and pepper ready to finish the salad.

In a large mixing bowl, combine the torn romaine and green leaf lettuces. Toss gently to mix evenly.

Add the halved/diced tomatoes and sliced banana peppers to the bowl with the lettuce. Toss gently to distribute.

Sprinkle the shredded white cheddar over the salad, reserving a tablespoon for garnish if desired.

Add the croutons on top of the salad. Sprinkle the kosher salt and freshly ground black pepper evenly over the assembled ingredients.

Using two small serving containers or spoons, add your choice of two dressings (2 x 1/4 cup) on the side or drizzle lightly over the salad if serving immediately. Toss gently just before serving if dressing is added directly.

Transfer to individual serving plates or leave in the bowl for family-style service. Garnish with the reserved tablespoon of cheddar and an extra few croutons if desired.