House Made Salads Recipe

Prepare vegetables

Rinse mixed baby greens thoroughly in cold water and spin or pat dry. Halve the cherry tomatoes. Peel (if desired) and thinly slice the cucumber into half-moons; thinly slice the red onion and grate or julienne the carrot.

Combine 6 cups of dry mixed baby greens, 1 cup halved cherry tomatoes, 1/2 cup cucumber slices, 1/4 cup red onion and 1/2 cup shredded carrot in a large bowl. Toss gently to combine. Season lightly with 1/2 tbs olive oil, 1/4 tsp salt and a pinch of black pepper if serving immediately, or wait to dress at service to keep crisp.

Make or assemble Caesar

Chop or tear 6 cups romaine lettuce into bite-sized pieces and place in a large bowl. If using anchovy filets, finely mince them and mix into the Caesar dressing or rub into the bottom of the bowl for extra flavor. Add 1 cup croutons and 1/2 cup grated Parmesan to the bowl.

Dress just before serving: add 1/2 cup Caesar dressing and juice of half a lemon, toss to coat evenly. Taste and adjust with extra lemon, salt or pepper. Garnish with additional grated Parmesan and whole or additional croutons.

Assemble Mediterranean salad

Place 4 cups mixed salad greens in a bowl. Add 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/2 cup halved kalamata olives, 1/4 cup thinly sliced red onion and 1/2 cup crumbled feta.

Whisk together lemon-oregano dressing (see below) or use store-bought: combine 3 tbs extra-virgin olive oil, 1 1/2 tbs fresh lemon juice, 1/2 tsp dried oregano, 1/4 tsp salt and pinch of black pepper. Drizzle approximately 2–3 tbs (or to taste, about 1/4 cup total) over the salad and toss gently. Serve with additional feta and olives as garnish.

Grilled chicken: slice 12 oz cooked grilled chicken breast into strips and serve atop individual salads or tossed into the bowl. Grilled shrimp: cook seasoned shrimp (8 oz) over medium-high heat until opaque (~2–3 minutes per side), rest briefly and add to salad. Smoked salmon (4 oz) can be flaked across the top. Hard-boiled eggs: quarter 2 eggs and arrange on salad as desired.

Classic vinaigrette

Whisk together 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1/4 tsp salt and 1/8 tsp black pepper until emulsified. Yield ~1/4 cup. Use 2–4 tbs per salad as desired.

Caesar dressing (if making)

Combine 1/2 cup mayonnaise, 2 tbs grated Parmesan, 1 tbs lemon juice, 1 tsp Worcestershire, 1 garlic clove minced, minced anchovy (optional) and black pepper. Whisk until smooth. Chill until use. Use ~1/4–1/2 cup per salad depending on preference.

Lemon-oregano dressing

Whisk 3 tbs extra-virgin olive oil with 1 1/2 tbs fresh lemon juice, 1/2 tsp dried oregano, 1/4 tsp salt and a pinch of black pepper. Adjust acidity to taste. Use about 2–4 tbs per salad.

For service, choose the salad base (Mixed Greens, Caesar or Mediterranean), add protein if desired, then dress just before serving to keep greens crisp. Taste and finish with additional salt, pepper, lemon juice or grated cheese as appropriate. Serve immediately.