House Recipe
Mixed Greens, Cherry Tomato, Mixed Olives, Pretzel Croutons, Grana Padano, Choice Of Dressing
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Ingredients
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Salad
Pretzel Croutons
Optional Garnish
Choice of Dressing (choose one)
Method
Pretzel Croutons
Prep and toast
Preheat oven to 375°F (190°C). Toss 2 cups pretzel cubes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until evenly coated. Spread in a single layer on a baking sheet lined with parchment.
Toast in the preheated oven for 8–12 minutes, stirring or shaking the pan halfway, until golden brown and crisp at the edges. Remove and cool completely; they will crisp further as they cool.
Salad Assembly
Scatter 1 cup halved cherry tomatoes and 1/2 cup mixed olives evenly over the greens.
Add the cooled pretzel croutons to the bowl.
Sprinkle 1/2 cup finely grated Grana Padano over the salad, reserving a small pinch for finishing if desired.
Dressing Options & Application
Classic Red Wine Vinaigrette (makes ~1/2 cup)
Whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1 teaspoon finely minced shallot (or 1/2 tsp shallot paste), and salt and pepper to taste (about 1/4 tsp salt, 1/8 tsp pepper). Taste and adjust acidity or seasoning. Drizzle 2–3 tablespoons over the assembled salad and toss gently to coat just before serving.
Creamy Caesar-style (makes ~1/2 cup)
Whisk or blitz together 3 tablespoons mayonnaise, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 small garlic clove (minced), 1–2 anchovy fillets mashed (optional), and 1–2 tablespoons grated Parmesan until smooth. Thin with 1–2 teaspoons water if needed. Season with salt and pepper. Toss 2–3 tablespoons with the salad just before serving.
Balsamic Reduction (quick drizzle)
Heat 1/2 cup balsamic vinegar in a small saucepan over medium heat and simmer until reduced to about 2–3 tablespoons and syrupy, about 8–12 minutes. Cool slightly. Drizzle 1 teaspoon over each serving as a finishing touch (use sparingly; this is concentrated).
If using a pre-made vinaigrette or bottled dressing, start with 2 tablespoons, toss gently, and add more to taste. The salad should be lightly dressed, not soggy.