House Green Salad Recipe

Wash and dry all greens and vegetables thoroughly. Use a salad spinner for the lettuces or pat dry with clean kitchen towels to remove excess water so the dressing will cling.

Chop romaine into 1-inch pieces. Place mixed baby lettuces and chopped romaine in a large serving bowl or in a shallow tray if serving family-style.

Slice the cucumber into 1/4-inch rounds (or half-moons if halved lengthwise). Halve cherry tomatoes. Thinly slice red onion and radishes. Julienne or shred the carrot.

Add cucumber, cherry tomatoes, red onion, carrot, and radishes to the bowl with the greens and toss gently to combine.

Emulsify dressing

In a medium bowl or a jar with a tight lid combine red wine vinegar, Dijon mustard, honey (or maple), minced garlic, lemon juice, salt and black pepper. Whisk together until well combined.

Slowly whisk in the extra-virgin olive oil in a steady stream until the dressing emulsifies and thickens slightly. If using a jar, add the oil, seal, and shake vigorously until combined.

Taste and adjust seasoning: add more salt, pepper, or a splash more vinegar or lemon if you prefer brighter acidity. Reserve about 3/4 to 1 cup of dressing for the entire salad; adjust amount to taste (the recipe yields roughly 3/4 cup).

Right before serving, drizzle about half of the vinaigrette over the salad (about 1/2 to 2/3 cup) and toss gently but thoroughly to coat leaves and vegetables evenly. Add more dressing if desired, a little at a time — aim to lightly coat, not soak, the greens.

Sprinkle crumbled feta or goat cheese (if using) over the dressed salad. Scatter toasted sunflower seeds or sliced almonds and chopped parsley across the top for crunch and color.

Serve immediately in a large family-style bowl or divide onto plates. Pass remaining dressing at the table for guests who want extra.

Store leftovers (separate dressing) in airtight containers in the refrigerator for up to 2 days; toss again gently before serving.