House Salad Recipe

Prepare greens

Wash the mixed salad greens thoroughly in cold water, spin dry in a salad spinner or pat dry with clean towels. Tear any large leaves into bite-sized pieces. Place the dry greens in a large mixing bowl.

Prep vegetables

Halve the cherry tomatoes, slice the cucumber into half-moons, thinly slice the red onion, shred or julienne the carrot, and thinly slice the radishes if using. Add all prepped vegetables to the bowl with the greens.

Scatter the crumbled feta or goat cheese over the top, sprinkle the toasted seeds or nuts, and add the chopped fresh herbs. Hold a small amount back to finish the salad if you want a prettier presentation.

If you prefer the nuts toasted, place them in a small dry skillet over medium heat and toast, stirring, 2–3 minutes until fragrant and lightly browned. Cool slightly before adding.

Make the dressing

In a small bowl or jar combine the red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper. Whisk or shake to combine. Slowly drizzle in the olive oil while whisking (or add oil to jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning—add a pinch more salt or a splash more vinegar if needed.

Dress the salad

Just before serving, drizzle about 2–3 tablespoons of the vinaigrette over the salad (use less for a lighter coating), then gently toss with salad tongs to coat evenly. Add additional dressing to taste, but avoid overdressing. Finish with remaining toppings and a grind of fresh black pepper.