House Salad Recipe

Wash and dry

Rinse romaine, mixed baby greens and shredded iceberg under cold water. Spin or pat dry thoroughly so dressing clings to leaves. Place in large salad bowl and gently toss to combine.

Halve the cherry tomatoes, slice the cucumber into 1/4-inch rounds (or half-moons), thinly slice the red onion, and shred the carrot if not pre-shredded. Add all vegetables to the bowl with the greens.

In a small bowl or jar combine red wine vinegar, Dijon mustard, honey (or maple), minced garlic, salt and pepper. Whisk until combined.

Slowly drizzle in the extra-virgin olive oil while whisking (or add oil to jar, close and shake vigorously) until the dressing emulsifies. If dressing is too thick, add up to 1 teaspoon of water to reach desired consistency. Taste and adjust seasoning (more salt, pepper or honey as needed).

Just before serving, drizzle about two-thirds of the vinaigrette over the greens and vegetables (reserve remaining for guests who want more). Toss gently but thoroughly with salad tongs until leaves are lightly coated.

Sprinkle shredded carrot, croutons, grated Parmesan (or feta), and sunflower seeds or pepitas evenly over the tossed salad.

Serve immediately with remaining dressing on the side. If making ahead, keep dressing separate and add within 10–15 minutes of serving to preserve crunch.