House Salad Recipe

Prepare greens

Rinse the field greens thoroughly in cold water and spin or pat dry. Place 6 cups of dried greens into a large salad bowl and gently toss to loosen.

Prepare tomatoes

Core and dice the 2 medium roma tomatoes into roughly 1/2-inch pieces. Add tomatoes to the bowl with the greens.

Slice onion

Peel the quarter red onion and slice very thinly into half-moons. If you prefer a milder bite, soak the slices in cold water for 5 minutes then drain and pat dry. Add onion to the salad bowl.

Prepare mushrooms

Wipe 1 cup of white button mushrooms with a damp paper towel and slice them about 1/4-inch thick. Add mushroom slices to the bowl.

Prepare green pepper

Remove seeds and ribs from half a green bell pepper and cut into thin strips or small dice. Add to the salad bowl.

Add croutons and mozzarella

Sprinkle 3/4 cup seasoned croutons and 4 ounces diced fresh mozzarella or pearls evenly over the salad just before serving to preserve crunch and texture.

Toss and serve

Pour the desired amount of house balsamic dressing over the salad (see dressing section) — typically 2 to 3 tablespoons per serving — then toss gently to coat. Divide among 2 to 4 plates and serve immediately.

Combine balsamic vinegar (2 tbs), Dijon mustard (1 tsp), honey (1 tsp), and minced garlic (1/2 tsp) in a small bowl or jar.

Slowly whisk in the extra-virgin olive oil (3 tbs) until the dressing emulsifies and becomes slightly thickened. Alternatively, add all ingredients to a jar, secure the lid, and shake vigorously for 30 seconds.

Season with salt (1/2 tsp) and freshly ground black pepper (1/4 tsp). Taste and adjust: add up to 1/2 tsp more honey if you prefer sweeter, or 1/2 tsp more mustard for brightness.

Let the dressing sit at room temperature for 5 minutes to allow flavors to marry. Shake or whisk again before using.