House Salad Recipe

Prepare vegetables

Wash and dry the lettuce thoroughly (use a salad spinner or pat dry with towels). Tear larger leaves into bite-sized pieces and place in a large mixing bowl.

Thinly slice the red onion into half-moons. If raw onion is strong, soak the slices in cold water for 5 minutes then drain and pat dry to mellow the bite.

Halve the cherry tomatoes (or dice the medium tomato) and add to the bowl with lettuce.

Add shredded cheese to the bowl. Reserve a tablespoon of cheese for garnish if desired.

Season the salad lightly with 1/4 tsp salt and 1/8 tsp black pepper and toss gently to combine. Do not overdress now; final seasoning will be adjusted after vinaigrette is added.

Make the dressing

In a small bowl or jar, combine 3 tbsp rice vinegar, 1 1/2 tbsp honey, 1 tsp grated fresh ginger, 1/2 tsp Dijon mustard, 1 tbsp fresh lemon juice, and 1/2 tsp soy sauce (if using). Whisk or shake until honey is dissolved.

Slowly stream in 6 tbsp extra-virgin olive oil while whisking vigorously (or add oil to jar and shake vigorously) to emulsify the vinaigrette. Taste and adjust seasoning with 1/8 tsp salt and a pinch more black pepper as needed.

If dressing is too sharp, add an additional 1/2 tsp honey. If too thick, thin with 1–2 tsp water or extra lemon juice until desired consistency.

Just before serving, pour about 3–4 tablespoons of the vinaigrette over the salad (reserve extra dressing to offer at the table). Gently toss the salad until all ingredients are lightly coated. Start with less dressing and add more to taste.

Transfer to individual plates or a serving bowl. Sprinkle the reserved cheese and the chopped parsley or basil over the top for garnish.

Serve immediately. Offer additional dressing at the table.