House Lettuce Salad Recipe

Wash the lettuce thoroughly under cold running water. Spin dry in a salad spinner or pat dry with clean kitchen towels or paper towels. Tear or chop leaves into bite-sized pieces and place into a large salad bowl.

Tomato

Core and dice the tomato into roughly 1/2-inch pieces. If using very juicy tomato, gently press excess juice/seeds out on a paper towel so the salad doesn't become watery.

Cucumber

If desired, peel (or leave skin on) the cucumber. Slice in half lengthwise, scoop out large seeds with the tip of a spoon if watery, then slice crosswise into 1/4-inch half-moons. Add to the bowl with the lettuce.

Onion

Peel and thinly slice the red onion into rings or half-rings. If you want a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry before adding to the bowl.

Cheese & Croutons

Measure shredded cheddar and croutons. Hold back about 2 tablespoons of cheese and 2 tablespoons of croutons for garnish if plating individually; otherwise add them to the salad bowl now.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously or shake the jar until the dressing is emulsified and slightly thickened. Taste and adjust seasoning—add more vinegar for acidity, more honey for sweetness, or more salt/pepper to taste.

Pour about half of the dressing over the salad bowl and toss gently with salad tongs to coat the leaves and vegetables evenly. Add more dressing if needed to reach desired coating—reserve any leftover dressing for individual servings or future use (keeps in refrigerator up to 3 days).

Top the tossed salad with the remaining shredded cheddar and croutons for a decorative finish. Serve immediately so the croutons stay crunchy.