House Salad Recipe

Wash and thoroughly dry all salad greens and vegetables. Use a salad spinner for greens, then pat dry with paper towels. Excess water dilutes the dressing and makes the salad soggy.

Chop the romaine into 1–1.5 inch pieces. Halve the cherry tomatoes. Thinly slice the cucumber and radishes. Julienne or shred the carrot. Very thinly slice the red onion and separate the rings so they distribute evenly.

Place the mixed baby greens and chopped romaine in a large bowl. Add the prepared tomatoes, cucumber, red onion, carrot, and radishes; toss gently to combine. Do not add cheese or seeds yet.

Combine flavoring ingredients

In a medium bowl or jar, add the minced shallot, minced garlic, Dijon mustard, honey (or maple), red wine vinegar, lemon juice (if using), salt, and black pepper. Whisk to combine.

Emulsify

While whisking constantly, slowly drizzle in the extra-virgin olive oil until the dressing is fully emulsioned and slightly thickened. If using a jar, add oil, close the lid tightly and shake vigorously for 20–30 seconds.

Taste and adjust seasoning. Add more salt, pepper, or a touch more honey/vinegar to balance sweetness and acidity. The vinaigrette should be bright and slightly tangy.

Lightly drizzle about 3–4 tablespoons of the vinaigrette over the salad (start with less — you can always add more). Use tongs to toss the salad gently and evenly so the dressing coats the leaves without wilting them.

If desired, add 1 teaspoon olive oil while tossing for extra sheen and mouthfeel. Season lightly with flaky sea salt to finish.

Sprinkle the crumbled feta or goat cheese and toasted sunflower seeds or chopped walnuts over the top. Garnish with chopped fresh herbs.

Serve immediately on chilled plates or bowls to keep the greens crisp.