House Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Core and dice the tomato into 1/2-inch pieces. Peel (if desired) and slice the cucumber into 1/4-inch half-moons. Peel and julienne or grate the carrot into thin matchsticks or ribbons.

Assemble

Place the dried mixed greens into a large bowl. Add the diced tomato, sliced cucumber, and carrot. Toss gently to combine so vegetables are distributed evenly.

Add croutons and garnish

Sprinkle the croutons over the top of the assembled salad and scatter the chopped parsley if using. Keep croutons separate until just before serving if you want them extra-crispy.

Combine ingredients

In a small bowl or jar, add the balsamic vinegar, Dijon mustard, honey, and minced garlic. Whisk to combine until smooth.

Emulsify

Slowly drizzle in the extra-virgin olive oil while whisking continuously (or add oil to a jar, secure lid, and shake vigorously) until the dressing is emulsified and slightly thickened. If the dressing is too thick, whisk in up to 1 teaspoon warm water to reach desired consistency.

Season

Season the vinaigrette with salt and freshly ground black pepper. Taste and adjust: add a little more honey for sweetness, a pinch more salt if flat, or another 1/2 teaspoon balsamic if you'd like more acidity.

Dress the salad

Just before serving, drizzle approximately 2 tablespoons of vinaigrette over the salad (or more to taste). Toss gently to coat all ingredients evenly. Add remaining dressing on the side for guests who want extra.