Lulus House Salad Recipe

Wash and dry the mixed lettuces and baby spinach thoroughly using a salad spinner or clean kitchen towels. Tear larger leaves into bite-sized pieces.

Place the greens in a large salad bowl and gently toss to combine.

Add the halved cherry tomatoes, sliced cucumber, thinly sliced red onion, shredded carrot, and chopped parsley on top of the greens. Toss lightly to distribute the vegetables evenly.

Preheat the oven to 375°F (190°C).

Place the cubed baguette on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle the garlic powder, 1/8 tsp salt, and 1/8 tsp freshly ground black pepper. Toss the bread cubes until evenly coated.

Spread the cubes in a single layer and bake for 8–12 minutes, stirring once halfway through, until golden and crisp. Remove from oven and let cool. Reserve until ready to serve.

Combine

In a small bowl or jar, combine 1/2 cup mayonnaise, 2 tsp Dijon mustard, 1 tsp whole-grain mustard, 1 tbsp fresh lemon juice, 1 tsp white wine vinegar, 1 tsp honey, and 1/2 tsp minced garlic. Whisk or shake vigorously until smooth.

Adjust

While whisking, slowly drizzle in 1 tablespoon olive oil to slightly thin and emulsify the dressing. Taste and season with 1/4 tsp salt and 1/8 tsp freshly ground black pepper (adjust to taste). If you prefer a thinner dressing, add more lemon juice or a teaspoon of water and whisk to combine.

Cover and refrigerate the dressing for at least 10 minutes to allow flavors to meld (can be made up to 24 hours ahead).

Just before serving, pour about 3–4 tablespoons of dijonnaise over the prepared greens and vegetables (adjust amount to taste). Toss gently but thoroughly to coat everything evenly.

Sprinkle the cooled croutons over the tossed salad and give one final gentle toss.

Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon if desired. Serve immediately.