House Salad Recipe

Prep greens and vegetables

Wash mixed salad greens thoroughly and spin dry or pat dry with paper towels. Place in a large salad bowl and keep chilled until ready to assemble.

Cucumber

Halve the cucumber lengthwise and, using a spoon, scrape out any large seeds if present. Thinly slice into half-moons until you have about 1/2 cup. Add to the salad bowl.

Shaved fennel

Trim fennel base and fronds; reserve a few fronds for garnish. Using a mandoline or very sharp knife, shave the bulb into thin slices to measure about 1/2 cup. Add to the salad bowl.

Red onion

Cut red onion in half and thinly slice across the grain to yield very fine rings (about 1/4 cup). If you prefer milder onion flavor, soak slices in cold water for 5 minutes and drain before adding to the bowl.

Radishes and carrots

Thinly slice the radishes with a knife or mandoline. Peel and shave the carrots into ribbons or julienne to yield about 1/2 cup. Add both to the salad bowl.

Dill and seasoning

Chop the fresh dill and sprinkle over the assembled vegetables. Season the bowl with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper, but do not toss yet—wait until dressing is added.

Combine the champagne vinegar, minced shallot, Dijon mustard, honey, and fresh lemon juice in a small bowl or jar.

Whisk or shake briefly while slowly drizzling in the extra-virgin olive oil to emulsify the vinaigrette. Taste and adjust seasoning by adding the 1/4 tsp salt and 1/8 tsp freshly ground black pepper. If you prefer a sweeter dressing, add an additional 1/4 tsp honey. The vinaigrette should be bright, slightly tangy, and emulsified.

If making ahead, refrigerate in a sealed container for up to 3 days; bring to room temperature and re-emulsify by shaking or whisking before using.

Just before serving, drizzle 2–3 tablespoons of the champagne vinaigrette over the salad bowl (start with 2 tbs and add more to taste). Gently toss the greens and vegetables with salad tongs until evenly coated. Taste and add additional dressing, salt, or pepper if needed.

Divide the salad among 4 plates or bowls. Garnish each portion with reserved fennel fronds and a light sprinkle of extra chopped dill.