House Salad Recipe

Prepare greens

Rinse the romaine and mixed baby greens thoroughly under cold running water. Shake off excess water and spin dry in a salad spinner or pat dry with clean kitchen towels or paper towels until mostly dry. Chop romaine into bite-size pieces and combine with the baby greens in a large salad bowl.

Prep vegetables

Halve the cherry tomatoes. Peel (optional) and thinly slice the cucumber. Thinly slice the red onion into half-moons and separate into rings. Peel and shred or julienne the carrot. Add all vegetables to the bowl with the greens and gently toss to combine.

Make the vinaigrette: in a small bowl or jar, whisk together the red wine vinegar, Dijon mustard, honey (or maple syrup), grated garlic, salt, and pepper. Slowly whisk in the olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add more salt, pepper, or a little extra honey if you prefer sweeter, or another 1/2 tsp vinegar for a tangier dressing.

Dress the salad: just before serving, drizzle about 2–3 tablespoons of the vinaigrette over the salad (start with less; you can always add more). Gently toss the greens and vegetables to coat evenly. Taste and add more dressing if needed.

Finish and serve: sprinkle the croutons over the dressed salad, then scatter the shredded Parmesan and toasted sunflower seeds or nuts (if using). Give a final gentle toss or leave toppings on top for presentation. Serve immediately.