Big House Salad Recipe

Prepare and combine greens

Wash and spin dry all lettuces and spinach thoroughly. Tear larger leaves into bite-sized pieces. Place 6–8 cups of mixed salad greens, 2 cups baby spinach, and radicchio (if using) into a very large serving bowl or divide between large platters.

Prep vegetables

Halve the cherry tomatoes. Peel (optional) and thinly slice the cucumber, thinly slice the red onion, shred or ribbon the carrot, thinly slice the radishes, and dice or thinly slice the bell pepper. Scatter these prepared vegetables evenly over the bed of greens.

If you prefer milder onion flavor, soak the sliced red onion in cold water for 5–10 minutes, then drain and pat dry before adding to the salad.

Prepare eggs and bacon

If eggs are not cooked, place 4 eggs in a saucepan, cover with cold water, bring to a boil, then turn off the heat and cover for 9–11 minutes. Transfer to an ice bath, peel, and quarter. Cook bacon until crisp, drain on paper towels, then chop into bite-sized pieces.

Arrange quartered eggs and chopped bacon across the salad. Sprinkle 3/4 cup crumbled feta or blue cheese evenly over the top.

Toast sunflower seeds or nuts in a dry skillet over medium heat, shaking frequently, until fragrant and lightly browned (2–4 minutes). Cool slightly and sprinkle 3/4 cup over the salad along with 1/2 cup dried cranberries. Slice 1 avocado and arrange slices on top just before serving to prevent browning.

Make the vinaigrette

In a jar or small bowl, combine 1/4 cup red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1 minced garlic clove, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Whisk together and slowly stream in 3/4 cup extra-virgin olive oil while whisking continuously until emulsified. Taste and adjust seasoning (add more honey for sweetness or more vinegar for brightness).

Alternatively, add all ingredients to a lidded jar, secure lid, and shake vigorously until combined.

Reserve about 1/4–1/3 cup of dressing to serve on the side; dress the salad lightly with the rest just before serving (about 1/3–1/2 cup per large bowl), toss gently to combine, and pass additional dressing at the table.

Toss only the greens and vegetables with a portion of the vinaigrette if you want an already mixed salad, or leave components arranged on the platter for a composed 'big house salad' presentation. Top with eggs, bacon, cheese, seeds/nuts, dried fruit and avocado. Serve immediately with extra dressing on the side.