House Salad Recipe

Wash and dry the mixed baby greens and romaine thoroughly. Use a salad spinner or pat dry with clean kitchen towels or paper towels to remove excess water so the dressing will cling properly.

Chop romaine into bite-sized pieces and gently tear any large baby greens into similar sizes. Combine both greens in a large salad bowl and refrigerate briefly while preparing the rest of the components.

Slice the cherry tomatoes in half and add to a medium bowl. Peel (if desired) and thinly slice the cucumber. Thinly slice the red onion (soak in cold water 5 minutes if you want a milder onion flavor), then drain and pat dry.

Shred or julienne the carrot and thinly slice the radishes, if using. Add all prepared vegetables to the bowl with the greens or keep separate and combine just before dressing to maintain crispness.

Crumble the feta or goat cheese and measure the toasted seeds or chopped nuts. Toast nuts/seeds in a dry skillet over medium heat, stirring, until fragrant and lightly browned (1–2 minutes). Allow to cool briefly.

Chop the fresh parsley and thinly slice chives, if using. Sprinkle the herbs over the salad components when assembling. Season with kosher salt and freshly ground black pepper to taste; adjust after tossing with dressing.

Make the vinaigrette

In a small jar or bowl, combine the red wine vinegar, Dijon mustard, honey (or maple), lemon juice, minced garlic, salt and pepper. Whisk or shake to combine. Slowly add the olive oil in a steady stream while whisking (or add oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning—add more salt, pepper, or a touch more honey if needed.

If you prefer a creamier dressing, add 1–2 tablespoons of plain yogurt or mayonnaise and whisk until smooth.

Just before serving, pour about half of the vinaigrette over the greens and vegetables (reserve extra for guests to add more). Gently toss the salad with salad tongs so the dressing coats the leaves evenly without bruising them.

Taste and adjust seasoning—add the remaining dressing if desired, then sprinkle the crumbled cheese, toasted seeds or nuts, chopped parsley and chives on top.

Serve immediately on chilled plates as a side salad. Leftover dressing can be stored in an airtight container in the refrigerator for up to 5 days; toss salad only when ready to serve to maintain crispness.