Garden Salad Recipe

Prepare romaine

Remove outer leaves if wilted. Rinse romaine thoroughly under cold water. Shake off excess water and spin or pat dry. Chop or tear leaves into bite-size pieces to yield about 6 cups packed and transfer to a large salad bowl.

Prepare carrots

Peel carrots if desired. Julienne or shred carrots to produce about 1 cup and add to the bowl with the romaine.

Prepare cucumber

Wash cucumber. If using a large cucumber, halve lengthwise, scoop seeds if watery, and slice into 1/4-inch half-moons to make about 1 cup. Add to the bowl.

Prepare tomatoes and croutons

Rinse grape tomatoes and pat dry. Halve them and add to the salad bowl. Add 1 cup of croutons to the bowl; if croutons are large, break them into bite-size pieces.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1/2 teaspoon minced garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Whisk vigorously for 20–30 seconds or seal jar and shake until the dressing is emulsified (uniform and slightly thickened). Taste and adjust seasoning: add a pinch more salt, a few drops of vinegar for brightness, or a touch more honey if you prefer sweeter.

Just before serving, pour about half the vinaigrette over the salad (about 2 tablespoons) and toss gently but thoroughly so vegetables are coated. Add additional dressing to taste — typically 2–3 tablespoons total for this amount of salad.

Sprinkle chopped parsley or basil and grated Parmesan over the top if using. Give a final gentle toss to distribute garnish without crushing the tomatoes or croutons.

Serve immediately so croutons remain crisp. Leftover dressing can be stored in the refrigerator, sealed, for up to 5 days; toss salad again before serving if it sits and releases water.