House Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed greens using a salad spinner or clean kitchen towels. Trim and peel the carrot if needed; julienne or shred to measure 1 cup. Peel and thinly slice the red onion into half-moons; measure 1/4 cup. If using cherry tomatoes or cucumber, halve or thinly slice and drain any excess moisture.

Assemble salad

In a large bowl, place 5 cups of dried mixed greens. Add the 1 cup of prepared carrots and 1/4 cup sliced red onion. Add optional 1/2 cup tomatoes and 1/2 cup cucumber if using. Lightly toss the ingredients to combine. Season with 1/4 tsp salt and 1/8 tsp freshly ground black pepper, but hold final seasoning until after dressing to avoid overdressing.

Just before serving, toss the salad with the vinaigrette (see below) so greens stay crisp. Garnish with 2 tbsp fresh parsley or basil leaves if desired.

Combine ingredients

In a small bowl or jar, add 1 tbsp balsamic vinegar, 3 tbsp extra-virgin olive oil, 1/2 tsp Dijon mustard, 1/2 tsp honey (or maple syrup), 1/2 tsp minced garlic, 1/8 tsp salt and 1/8 tsp freshly ground black pepper.

Emulsify

Whisk vigorously for 20–30 seconds or close the jar and shake vigorously for 15–20 seconds until the dressing is emulsified and slightly thickened. If the vinaigrette seems too thick or sharp, add up to 1 tsp warm water and whisk/shake again to adjust consistency and round the flavor.

Adjust and taste

Taste the vinaigrette and adjust seasoning: add a pinch more salt, a drop more honey for sweetness, or a little more vinegar for brightness as desired. The final yield should dress the salad lightly; use about 2–3 tbsp dressing for the prepared salad (start with 1.5 tbsp, toss, then add more to taste).