House Greens Recipe

Wash and dry the iceberg lettuce. Remove core and roughly chop or tear leaves into bite-sized pieces until you have about 6 cups. Transfer to a large salad bowl.

Slice the English cucumber in half lengthwise, then thinly slice each half into half-moons until you have about 1/2 cup. Add to the bowl.

Halve the cherry tomatoes (or quarter if large) to yield about 1 cup and add them to the bowl.

Peel a small portion of the red onion, slice very thinly (shaved), rinse briefly under cold water if you prefer milder flavor, then pat dry and add about 1/4 cup to the bowl.

Drain the pepperoncini and slice lengthwise into rings or leave whole, then toss into the salad. Reserve a few whole pepperoncini for garnish if desired.

Add chopped parsley (optional) and season the assembled salad lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, but do not over-salt because the vinaigrette also contains salt.

Make the dressing

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Whisk vigorously (or screw on lid and shake) until the vinaigrette emulsifies and thickens slightly, about 20–30 seconds. Taste and adjust: add a 1/4 teaspoon more vinegar if you want brighter acidity or a pinch more honey if you want a sweeter balance.

Dress the salad

Right before serving, drizzle about half to two-thirds of the vinaigrette over the salad (start with 2 tablespoons), then toss gently and taste. Add more vinaigrette as needed until the leaves are evenly coated but not soggy (usually 2–3 tablespoons). Reserve any leftover dressing for another use.

Serve immediately, garnishing with the reserved pepperoncini if used. Serves chilled or at cool room temperature.