House Salad Recipe

Prepare greens

Place the mixed salad greens in a large salad bowl. If the greens are very large, tear any large leaves into bite-sized pieces with your hands.

Prepare tomato

Core the ripe tomato and cut into 8 wedges (or dice into 1/2-inch pieces if preferred). Add to the bowl with the greens.

Prepare carrot

Peel the carrot and either shred it with a box grater or julienne it into thin matchsticks. Add the shredded/julienned carrot to the bowl.

Prepare cherry tomatoes

Rinse the cherry tomatoes and slice them in half (or leave whole if small). Add to the salad bowl.

Prepare red onion

Peel the red onion and cut a very thin slice (about 1/8-inch). If you prefer milder onion flavor, separate the slice into rings and soak in cold water for 5 minutes, then drain and blot dry. Add the onion to the bowl.

Garnish

Chop the fresh parsley if using and sprinkle over the salad.

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey (if using), minced garlic (if using), salt, and pepper. Whisk briefly to combine.

Slowly drizzle in the olive oil while whisking constantly (or place the jar lid on and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning: add more salt, pepper, or a small splash of vinegar or oil to balance.

If making ahead, refrigerate the dressing and bring to room temperature and shake well before using.

Just before serving, drizzle the vinaigrette over the salad — start with about 2 tablespoons and toss gently to coat. Add more dressing to taste, taking care not to overdress.

Divide the salad among 4 plates or bowls and serve immediately.