House Salad Recipe

Prepare lettuce and greens

Wash romaine and baby mixed greens thoroughly in cold water. Spin or pat dry until leaves are crisp. Tear romaine into bite-sized pieces and place in a large salad bowl.

Prepare tomatoes

Rinse cherry tomatoes and halve them. Add to the bowl with the greens.

Prepare carrot

Peel the carrot. Using a julienne peeler or box grater, shred the carrot into thin matchsticks or ribbons. Add to the bowl.

Prepare cucumber

Wash the cucumber. If desired, peel half the skin for visual contrast. Slice the cucumber lengthwise and thinly slice into half-moons or quarter-moons. Add to the bowl.

Prepare red cabbage

Remove any tough outer leaves and thinly slice or shred the red cabbage. Add to the bowl and toss gently to distribute ingredients evenly.

In a small bowl or jar combine red wine vinegar, Dijon mustard, honey, salt and black pepper. Whisk or shake to dissolve the salt and emulsify the mustard.

Slowly drizzle in the extra-virgin olive oil while whisking constantly (or add to jar, tighten lid and shake vigorously) until dressing is well emulsified and slightly thickened. Taste and adjust seasoning with additional salt, pepper, or a touch more honey if desired.

Dress the salad just before serving: pour approximately half to three-quarters of the dressing over the greens and vegetables and toss gently to coat. Add more dressing to taste.

Transfer tossed salad to individual plates or leave in the serving bowl. Sprinkle croutons and shaved Parmesan over the top if using.

Serve immediately so the greens remain crisp.