Mi Casa, Su Casa Recipe
Romaine and spring mix with onion, tomato, cucumber, carrots, and croutons.
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Ingredients
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Salad Greens & Vegetables
Crisp Topping
Simple Vinaigrette
Method
Salad Greens & Vegetables
Prep greens and vegetables
Wash and thoroughly dry the romaine and spring mix using a salad spinner or clean towels. Roughly chop the romaine into bite-size pieces. Place romaine and spring mix in a large salad bowl.
Simple Vinaigrette
Make the dressing
In a small bowl or jar combine the red wine vinegar, fresh lime juice, Dijon mustard, honey (or agave), and minced garlic. Whisk to combine. Slowly drizzle in the extra-virgin olive oil while whisking (or close the jar and shake vigorously) until the dressing is emulsified. Season with kosher salt and freshly ground black pepper. Taste and adjust acidity or sweetness as desired (add a little more honey if too tart, or a splash more oil if too sharp).
Assembly & Finish
Toss and serve
Pour about two-thirds of the vinaigrette over the salad bowl (reserve the rest to allow guests to add more). Gently toss the greens and vegetables with tongs until evenly coated. Sprinkle the croutons on top and lightly toss again or leave them on top for extra crunch. Serve immediately so the croutons remain crisp. Pass remaining dressing at the table.