House Recipe
Romaine, tomato, croutons, cucumbers, black olives & onions. Choice of ranch, blue cheese, 1000 island, or balsamic
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Toppings
Dressings (choose one)
Seasoning
Method
Salad Base
Prepare romaine
Trim the root end of the romaine, separate leaves, rinse thoroughly under cold water to remove grit, then spin or pat dry. Chop into roughly 1–1.5 inch pieces until you have about 6 cups packed.
Place the chopped romaine in a large salad bowl. Add the diced tomato, cucumber slices, red onion, and black olives. Toss gently to combine so the ingredients are evenly distributed.
Toppings
Just before serving, sprinkle 3/4 cup croutons over the tossed salad to preserve crunch. If using, scatter the chopped fresh parsley on top as a garnish.
Dressings (choose one)
Dress and season
Choose one dressing (about 2 tablespoons per serving). Drizzle the selected dressing over the salad and toss gently to coat all ingredients. Taste and adjust seasoning with the kosher salt and freshly ground black pepper, distributing evenly.
Serve
Divide the salad among plates or serve family-style. Serve immediately so croutons remain crisp. Offer extra dressing on the side if desired.