House Salad Recipe

Wash and dry greens

Place mixed lettuces in a salad spinner or large colander. Rinse thoroughly under cold water, then spin or pat dry until mostly moisture-free. Tear larger leaves into bite-sized pieces and transfer to a large mixing bowl.

Julienne carrot

Peel the carrot, then slice into 2–3 inch lengths. Stack and cut into thin planks, then into matchstick-size julienne pieces. Add to the bowl with the greens.

Prepare tomato

Cut the tomato in half through the equator, gently squeeze out seeds if very watery, then cut each half into 4 wedges. Add the wedges to the bowl with the greens and carrot.

Shave red onion

Cut 1/4 red onion into very thin half-moon slices using a sharp knife or mandoline. If you want to mellow the onion, briefly soak the slices in cold water for 5 minutes, then drain and pat dry. Add to the bowl.

Shave cheddar

Using a vegetable peeler or a sharp knife, shave thin slices of sharp cheddar until you have about 1/2 cup. Scatter the cheese over the salad just before serving (or reserve separately if prepping ahead).

In a small bowl or jar, combine red wine vinegar, Dijon mustard, honey, salt, and black pepper. Whisk or shake to dissolve. While whisking, slowly stream in the olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning—add more vinegar for tang, honey for sweetness, or salt/pepper to preference.

Drizzle about 2–3 tablespoons of the vinaigrette over the greens and vegetables (reserve any remaining dressing). Using clean hands or salad tongs, gently toss the salad to coat evenly. Add more dressing sparingly if needed; the goal is even, light coating.

Transfer the tossed salad to a serving bowl or divide among 4 plates. Evenly distribute the shaved cheddar on top and finish with a light crack of black pepper. Serve immediately with remaining dressing on the side.