House Salad Recipe

Prepare vegetables and cheese

Wash and spin dry the mixed salad greens; place them in a large salad bowl. Peel and julienne the carrot (or use a mandoline) and add to the bowl. Seed the cucumber (if desired) and thinly slice; add to the bowl. Cut tomatoes into wedges or halve cherry tomatoes and add. If using fresh corn, grill or char the ear (see next direction) and cut kernels off the cob; sprinkle the warm or cooled kernels over the greens. Shave or cube the white cheddar and scatter over the top.

Optional finishing

Toss gently only after dressing is added so greens remain crisp. Reserve some shaved cheddar and a few croutons for garnish if desired.

To grill corn: preheat a grill or grill pan to medium-high. Lightly brush the ear with a little oil and grill, turning occasionally, until charred in spots, 8–10 minutes. Let cool slightly, then use a sharp knife to cut kernels off the cob into a bowl. If using frozen, thaw and pat dry; if using canned, drain and pat.

Preheat oven to 375°F (190°C). In a bowl, toss the bread cubes with 2 tbs olive oil, minced garlic, 1/4 tsp salt and 1/8 tsp black pepper until evenly coated. Spread the cubes in a single layer on a baking sheet. Bake 10–12 minutes, stirring once halfway through, until golden and crisp. Cool on a rack; croutons will crisp further as they cool.

Combine acids and aromatics

In a small bowl or jar, combine 3 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tbsp finely minced shallot and 1/2 clove minced garlic. Whisk to combine.

Emulsify and finish

Add 3 tbs olive oil in a slow stream while whisking to emulsify. Whisk in 3 tbs plain Greek yogurt until smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust: add more vinegar for brightness, more honey for sweetness, or a splash of water to thin if too thick.

Dress and toss

Just before serving: drizzle about half of the dressing (≈2–3 tbs) over the salad greens and vegetables in the large bowl. Toss gently with tongs until everything is evenly coated. Add croutons and toss briefly to combine so they remain somewhat crunchy.

Plate and serve

Transfer to individual plates or a serving platter. Garnish with remaining shaved white cheddar and remaining croutons. Serve extra dressing on the side.