Classic House Salad Recipe

Prepare greens

Wash the mixed salad greens thoroughly in cold water. Spin or pat dry with paper towels until very lightly damp or fully dry. Tear any large leaves into bite-sized pieces and place in a large salad bowl.

Prep vegetables

Halve the cherry tomatoes. Peel (if desired) and thinly slice the cucumber into half-moons. Thinly slice the red onion into rings or half-rings; rinse briefly under cold water if you want a milder onion flavor and pat dry. Peel and grate the carrot (or julienne) to measure 1/2 cup.

Assemble salad

Add the cherry tomatoes, cucumber, red onion, and grated carrot to the bowl with the greens. Toss gently to combine. Sprinkle the shredded cheese evenly over the top and set croutons aside to add just before serving so they remain crisp.

Emulsify dressing

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk briefly, then slowly stream in the olive oil while whisking (or close the jar and shake vigorously) until the dressing is smooth and slightly thickened and emulsified. Taste and adjust seasoning — add up to an additional 1/4 tsp salt or a squeeze of lemon if desired.

Dress and serve

Just before serving, drizzle approximately 2 to 3 tablespoons of the dressing over the assembled salad (reserve any extra dressing refrigerated for up to 3 days). Toss the salad gently but thoroughly so the dressing coats the ingredients evenly. Sprinkle croutons on top and serve immediately alongside additional dressing on the side.