Side House Recipe

Prepare greens

Wash the mixed salad greens thoroughly in cold water, then spin dry in a salad spinner or pat dry with clean kitchen towels. Transfer the dried greens to a large salad bowl and gently tear any large leaves into bite-sized pieces.

Prep vegetables and onion

Rinse the grape tomatoes and slice each in half. Peel the red onion, slice very thinly, then separate into rings. If you prefer a milder onion flavor, soak the sliced onions in cold water for 5 minutes and drain well before adding to the salad.

Add cheeses and croutons

Add the shredded Monterey Jack and shredded sharp cheddar to the bowl with the greens. Sprinkle the croutons over the top so they stay crisp until serving.

Select your preferred dressing (balsamic vinaigrette, ranch, or Italian). Measure about 2 tablespoons of dressing per serving (the recipe is for one side salad). If using bottled dressing, give it a good shake before measuring. If using homemade dressing, whisk or shake until emulsified.

Just before serving, drizzle the measured dressing over the salad. Toss gently with salad tongs or clean hands to evenly coat the greens, tomatoes, onions and cheeses. Be careful not to overdress — you can always add more at the table.

Taste a leaf and season lightly with kosher salt and freshly ground black pepper as desired. Add a squeeze of lemon if using for extra brightness.

Divide into side salad portions (this recipe yields one generous side or two smaller sides). Serve immediately so the croutons remain crisp.