House Salad Recipe

Prepare lettuce

If using whole heads, core and wash lettuce thoroughly. Spin or pat dry and tear into bite-sized pieces until you have about 6 cups. Place the dried lettuce in a large mixing bowl.

Prep vegetables

Slice grape tomatoes in half and add to the bowl. Thinly slice red onion into half-moons (about 1/4 cup). If you want milder onion flavor, soak slices in cold water for 5 minutes, then drain and pat dry before adding.

Add cheese and croutons

Add 1 cup shredded Colby Jack and 1 cup croutons to the bowl. If serving immediately, wait to add croutons until just before serving to maintain crunch.

Season

Sprinkle 1/4 tsp salt and 1/4 tsp freshly ground black pepper over the assembled salad components and gently toss to combine.

Optional herb

If using, sprinkle 1 tablespoon chopped fresh parsley and lightly toss.

Combine 1 tablespoon red wine vinegar, 3 tablespoons extra-virgin olive oil, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (or maple syrup), 1/2 teaspoon minced garlic, 1/8 teaspoon salt and a pinch (1/16 tsp) black pepper in a small jar or bowl.

Whisk vigorously (or close jar and shake) until the dressing emulsifies and becomes slightly thickened, about 20–30 seconds. Taste and adjust seasoning — add a little more vinegar for brightness or a pinch more honey for sweetness if needed.

If not using immediately, store the dressing in the refrigerator up to 3 days and bring to room temperature and re-shake before using.

Dress the salad

Just before serving, drizzle about 2–3 tablespoons of the vinaigrette over the salad (start with 2 tbsp for light coating), then gently toss to coat all ingredients evenly. Taste and add additional dressing if desired. Add croutons last if you haven't already.