House Recipe

Prep vegetables

Peel and coarsely grate the carrots to measure 1 1/2 cups. Peel (if desired) and dice the cucumber into 1/2" pieces to yield about 1 cup. Dice tomatoes into 1/2" pieces and drain any excess juice, measuring about 1 1/2 cups.

Grill corn

If using fresh corn on the cob: preheat a grill or grill pan to medium-high. Brush an ear of corn with a light coating of oil and grill, turning occasionally, until charred in spots, about 8–10 minutes. Let cool slightly, then use a sharp knife to cut kernels off the cob and measure 1 cup. (Alternatively use 1 cup frozen corn, thawed and charred in a hot skillet.)

Make rustic croutons

Preheat oven to 375°F (190°C). Toss 2 cups 1/2" cubed rustic bread with 1 tablespoon olive oil and a pinch (about 1/4 tsp) of the kosher salt and 1/8 tsp black pepper. Spread in a single layer on a baking sheet and bake until golden and crisp, 10–12 minutes, turning once. Remove and cool.

Assemble salad

In a large bowl, combine the grated carrot, diced cucumber, diced tomato, grilled corn kernels, and cooled croutons. Add the white cheddar shavings or cubes. Season with the remaining kosher salt and 1 tsp freshly ground black pepper, then toss lightly to combine.

Whisk the dressing: In a medium bowl or jar, combine 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 2 tablespoons mayonnaise, 1 teaspoon honey, 1 tablespoon minced shallot, 1/2 teaspoon minced garlic, 1 teaspoon fresh lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk to combine.

Emulsify and adjust: While whisking constantly, slowly drizzle in 6 tablespoons extra-virgin olive oil to form a smooth, slightly creamy vinaigrette. If the dressing is too thick, whisk in up to 1 tablespoon warm water to reach desired consistency. Taste and adjust seasoning with additional salt, pepper, or a pinch more honey or vinegar as needed.

Chill briefly (optional): For best flavor meld, refrigerate the dressing for 15–30 minutes, then bring to room temperature and whisk again before using.

Dress the salad: Right before serving, pour the creamy red wine vinaigrette over the assembled salad — start with about 3–4 tablespoons (reserve extra on the side) — and toss gently to coat. Taste and add more dressing if desired. Serve immediately so croutons remain crunchy.