House Salad Recipe

Wash and dry greens

Rinse all lettuces and mixed greens under cold water. Use a salad spinner or pat dry with clean kitchen towels until mostly dry. Excess water will dilute the dressing and make croutons soggy.

Tear larger leaves into bite-size pieces and place into a large mixing bowl. Add the green leaf and iceberg lettuce, tossing gently to combine.

Prepare the vegetables: halve cherry tomatoes, slice cucumber into 1/4" rounds, thinly slice the red onion, and shred the carrots if not pre-shredded.

Add the prepared cherry tomatoes, cucumber, red onion and shredded carrots to the bowl with the greens. Reserve the croutons and parmesan for assembly so they remain crisp and textured.

Make vinaigrette

In a small bowl or jar combine the olive oil, red wine vinegar, Dijon mustard, honey, grated garlic, salt and pepper. Whisk vigorously until emulsified, or shake vigorously in a lidded jar for 20–30 seconds. Taste and adjust seasoning: add more salt or a squeeze of lemon if desired.

If you prefer a milder garlic flavor, let the dressing sit for 5 minutes before dressing the salad to mellow the garlic.

Just before serving, pour about 2–3 tablespoons of dressing over the salad (start with less — you can always add more). Gently toss the greens and vegetables with salad tongs until evenly coated.

Scatter croutons over the tossed salad and sprinkle with shaved or grated parmesan. Toss once more very gently to distribute.

Taste and adjust: add another tablespoon of dressing if needed, a pinch more salt or pepper, and a squeeze of lemon if you like extra brightness. Garnish with chopped parsley if using.

Serve immediately on chilled plates so the salad stays crisp.