House Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Place the greens in a large mixing bowl. Slice the cucumber into thin rounds or half-moons and add to the bowl. Halve the cherry tomatoes and add them. Very thinly slice the red onion and add to the bowl; if you prefer milder onion flavor, soak slices in cold water for 5 minutes then drain and pat dry before adding.

Add crunchy and cheese elements

Add the toasted sliced almonds to the salad bowl. If your almonds are not toasted, spread 0.5 cup sliced almonds in a single layer on a dry skillet over medium heat and toast, stirring often, until fragrant and lightly golden (2–4 minutes). Remove from heat and cool before adding. Shave the Parmigiano-Reggiano using a vegetable peeler or microplane and scatter about 0.5 cup of shavings over the salad, reserving a small pinch for garnish.

Make the dressing: In a small bowl or jar combine 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon white wine vinegar, and the minced garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk while slowly drizzling in 3 tablespoons extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning or acidity (more lemon or vinegar to brighten; more honey to soften).

Dress the salad and serve: Right before serving, drizzle about two-thirds of the dressing over the salad (reserve the rest for additional servings). Gently toss the greens and vegetables with tongs until evenly coated. Plate the salad onto individual side plates or one serving bowl. Finish with remaining Parmigiano shavings and a light sprinkle of toasted almonds on top. Serve immediately with the reserved dressing on the side.