House Salad Recipe
Mixed greens, tomatoes, pepperoncini, parmesan
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Ingredients
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Salad
Method
Salad
Make the dressing
In a small bowl or jar combine the red wine vinegar, Dijon mustard, honey, and minced garlic. Whisk (or shake if using a jar) until combined. Slowly stream in the extra-virgin olive oil while whisking to emulsify the dressing. Season with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add another 1/4 teaspoon honey if you prefer sweeter, or a pinch more salt if needed.
Prepare vegetables
Rinse and spin-dry the mixed salad greens thoroughly to remove excess water (wet greens dilute the dressing). Halve the cherry tomatoes. If pepperoncini are large, slice them lengthwise into thin strips; if small, halve or slice as preferred. Place the greens in a large mixing bowl.
Assemble the salad
Add the halved cherry tomatoes and sliced pepperoncini to the bowl with the greens. Drizzle about two-thirds of the dressing over the salad (reserve the remainder to offer at the table). Using salad tongs or clean hands, gently toss the salad for 10–15 seconds until ingredients are evenly coated but not saturated.
Finish and serve
Transfer the tossed salad to a serving bowl or divide among 4 individual plates. Sprinkle the freshly grated Parmesan evenly over the top. Offer the remaining dressing at the table for guests to add more if desired. Serve immediately.