House Salad Recipe
Lettuce, tomatoes, cucumbers, olives, mushrooms, peppers & onions.
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Ingredients
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Salad Greens & Vegetables
Optional Add-ins & Garnish
Dressing (Simple Vinaigrette)
Method
Salad Greens & Vegetables
- 1
Prepare lettuce
Wash the romaine and mixed baby lettuces thoroughly under cold running water. Spin or pat dry with paper towels until leaves are crisp. Tear the romaine into bite-sized pieces and place into a large salad bowl.
- 2
Prepare tomatoes and cucumber
Halve the cherry tomatoes. Trim ends of the cucumber, then slice thinly (pear or bias slices preferred) and add to the bowl.
- 3
Prepare olives, mushrooms, peppers, and onion
Pit and halve the Kalamata olives. Clean mushrooms with a damp cloth and slice thinly. Core and thinly slice the bell pepper. Thinly slice the red onion into rings or half-rings. Add olives, mushrooms, peppers, and onion to the bowl with the greens and toss gently to combine.
Optional Add-ins & Garnish
- 4
If using, add croutons and sprinkle grated Parmesan and chopped parsley over the assembled salad just before serving to maintain crunch and freshness.
Dressing (Simple Vinaigrette)
- 5
Make vinaigrette
In a small jar or bowl, combine red wine vinegar, Dijon mustard, honey, minced garlic, salt and black pepper. Whisk or shake to emulsify, then slowly stream in the olive oil while whisking until the dressing thickens and is well combined. Taste and adjust seasoning as needed.
- 6
Dress the salad
Just before serving, drizzle about half to three-quarters of the vinaigrette over the salad (start with 2 tbsp and add more to taste). Toss gently until all ingredients are lightly coated. Reserve any extra dressing for guests to add more if desired.