House Salad Recipe

Prep greens

Wash mixed baby greens and romaine in cold water. Spin or pat dry thoroughly using a salad spinner or clean kitchen towels. Chop romaine into bite-size pieces. Transfer to a large chilled mixing bowl and set aside.

Prep vegetables

Halve the cherry tomatoes, thinly slice the English cucumber and red onion, and shred the carrots if not pre-shredded. Place each component into the bowl with the greens or into separate containers if assembling later. Pit and halve the olives, crumble the cheese if using, and toast sunflower seeds or walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant; cool.

Assemble (for service)

If serving immediately, gently fold the tomatoes, cucumber, red onion, shredded carrots and olives into the greens until evenly distributed. Sprinkle the crumbled cheese and toasted seeds or nuts on top. If catering for transport, pack components separately and top just before serving to keep ingredients crisp.

Make vinaigrette

In a medium bowl or jar, combine red wine vinegar, Dijon mustard, honey (or maple), minced garlic and fresh lemon juice. Whisk until smooth. Slowly drizzle in the extra-virgin olive oil while whisking briskly (or secure jar lid and shake vigorously) to emulsify. Stir in chopped parsley and basil. Season with salt and freshly ground black pepper. Taste and adjust acidity or sweetness as needed.

Finish dressing

If making ahead, refrigerate vinaigrette up to 3 days. Bring to room temperature and shake or whisk before using. For catering quantities, scale quantities proportionally — the recipe above yields approximately 2 cups of dressing (enough for 20–25 servings when lightly dressed).

Dress the salad just before serving to prevent wilting. For a large bowl, drizzle approximately 1.5–2 tablespoons of vinaigrette per serving (start with 1 tablespoon per serving and add more as needed). Gently toss the salad with two large spoons or salad tongs until evenly coated. Taste and adjust seasoning with flaky sea salt and freshly cracked pepper.

Transfer to serving platters or individual plates. Garnish with extra chopped herbs or a light sprinkle of toasted seeds/nuts. Serve immediately.

If packing for catering transport: keep greens and dressing separate. Toss close to service time and pack cheese/nuts in separate small containers to be added by the on-site server.