House Salad Recipe

Wash and dry the romaine lettuce and mixed baby greens thoroughly. Spin or pat dry so leaves are mostly moisture-free to help dressing cling.

Coarsely chop the romaine into bite-sized pieces (about 1–1.5 inch pieces). If using mixed baby greens, leave whole or tear large leaves as needed.

Halve the cherry tomatoes (or quarter if large). Place tomatoes in a medium bowl.

Peel the red onion, slice it in half lengthwise, then cut into very thin half-moons. Separate rings and measure out 1/2 cup. If onion is strong, soak the slices in cold water for 5 minutes and drain to mellow the bite.

Place the chopped romaine and mixed greens into a large salad bowl. Add the halved cherry tomatoes and the sliced red onion.

Add the shredded cheddar cheese to the bowl and toss lightly to distribute evenly.

Make the vinaigrette

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp minced garlic, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper.

Whisk vigorously for 20–30 seconds (or secure jar lid and shake) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon if desired.

If dressing will sit more than 10 minutes before serving, taste again and adjust as flavors meld.

Just before serving, drizzle about half of the vinaigrette over the salad (start with less; you can always add more). Toss gently but thoroughly so all leaves are lightly coated.

Taste a small amount; if you prefer a more dressed salad, add remaining dressing a tablespoon at a time until desired flavor is reached.

Top with optional croutons and chopped parsley if using. Serve with a lemon wedge on the side for guests who want an extra bright squeeze.

Divide into 4 plates or bowls and serve immediately so greens remain crisp.