Starter House Recipe

Prepare and chill greens

Wash the mixed lettuce thoroughly in cold water. Spin dry in a salad spinner or pat dry with clean kitchen towels until leaves are mostly dry. Tear or chop larger leaves into bite-size pieces and place in a large bowl. Chill in the refrigerator while prepping other components if desired.

Prepare carrots

Peel the carrot and either shred using a grater or julienne into thin matchsticks until you have about 1 cup. If shredding yields extra moisture, pat lightly with paper towel.

Prepare tomatoes

Core and halve the tomato(s). Gently squeeze out seeds if very watery, then dice into roughly 1/2-inch pieces until you have about 1 cup. Place in a small bowl to avoid juice running onto the greens.

Prepare cucumber

Trim the cucumber ends, slice in half lengthwise if desired and remove large seeds with a spoon. Slice thinly or cut into 1/4-inch half-moons until you have about 1 cup. Pat slices dry if they are very wet.

Crumble croutons and add herbs

If croutons are large, break them into bite-sized pieces. Chop the parsley or chives finely (about 1 tsp) and set aside to sprinkle on top.

Assemble: Add the prepared carrots, tomatoes and cucumber on top of the chilled mixed lettuce in the large bowl or arrange attractively on individual plates. Scatter croutons and the chopped herbs over the top. Keep dressing on the side to allow guests to dress their salad to taste.

Make vinaigrette

In a small jar or bowl combine 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1/4 to 1/2 teaspoon salt (adjust to taste) and a pinch of freshly ground black pepper. Note: ingredient list specifies 1 tsp salt and 1 tsp pepper; adjust to taste. Secure lid and shake vigorously for 15–20 seconds, or whisk until emulsified.

Serve: Pour the vinaigrette into a small serving pitcher or ramekin and place alongside the plated salad or bowl. Offer additional salt and pepper on the side if desired.