House Salad Recipe
Mixed greens tossed with red cabbage, cucumbers, broccoli, mushrooms, zucchini, tomatoes, parmesan cheese, and croutons.
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Ingredients
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Salad
Dressing
Method
Salad
- 1
Prepare produce
Wash all vegetables thoroughly under cold running water. Spin or pat the mixed greens dry. Trim broccoli into small, bite-size florets. Thinly slice the red cabbage into ribbons. Slice the cucumber into 1/4-inch half-moons. Thinly slice the mushrooms. Using a vegetable peeler or mandoline, thinly slice or shave the zucchini. Halve the cherry tomatoes.
- 2
Assemble base
In a large mixing bowl, combine the mixed salad greens (6 cups) and red cabbage (1 cup). Add the cucumber (1 cup), broccoli florets (1 cup), sliced mushrooms (1 cup), zucchini (1 cup) and halved tomatoes (1 cup). Toss gently with clean salad tongs or your hands to distribute ingredients evenly.
- 3
Add cheese and croutons
Sprinkle the grated or shaved Parmesan cheese (1 cup) evenly over the salad. Add the croutons (1 cup) on top but reserve about 1/4 cup to add after tossing if you prefer them extra crunchy.
- 4
If serving family-style, transfer the salad to a large serving bowl or platter. Keep the salad chilled briefly (no more than 15 minutes) if prepared ahead, then dress immediately before serving so greens and croutons remain crisp.
Dressing
- 5
Make vinaigrette
In a small bowl or a jar with a tight lid, add the red wine vinegar (1 tbs), fresh lemon juice (1 tsp), Dijon mustard (1 tsp), honey or maple syrup (1 tsp), and minced garlic (1/2 tsp). Add salt (1/2 tsp) and freshly ground black pepper (1/4 tsp). Whisk or shake briefly to combine. While whisking, slowly stream in the extra-virgin olive oil (3 tbs) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add up to another 1/2 tsp salt or a splash more vinegar/lemon if you prefer brighter acidity.
- 6
If you prefer a creamier dressing, add 1-2 tablespoons of mayonnaise or Greek yogurt and whisk until smooth. Otherwise the vinaigrette is ready to use.
- 7
Dress the salad
Just before serving, drizzle about 3 tablespoons of the vinaigrette over the assembled salad (start with roughly 1/2 tablespoon per serving and add more to taste). Toss gently with salad tongs to coat all ingredients evenly. Add the reserved croutons (about 1/4 cup) on top after tossing if you set some aside earlier. Serve any extra dressing on the side.
