House Salad Recipe

Combine and emulsify

In a small bowl or jar, add balsamic vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt and black pepper. Whisk briefly to combine.

Slowly drizzle in the extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) until the dressing is emulsified and slightly thickened.

If the vinaigrette is too thick or sharp, whisk in 1 tablespoon of water to reach desired consistency and taste; adjust seasoning with additional salt or honey as needed. Set aside or refrigerate up to 24 hours. Bring to room temperature before using if chilled.

Wash and dry the mixed greens thoroughly using a salad spinner or clean kitchen towels. Excess moisture will dilute the dressing and make croutons soggy.

Place the dried mixed greens in a large salad bowl.

Add halved cherry tomatoes, thinly sliced red onion, and fresh mozzarella pieces to the bowl, distributing evenly.

Add croutons to the salad. If you prefer croutons extra-crispy, toss them in a small skillet over medium heat for 1–2 minutes with a teaspoon of olive oil before adding.

Lightly drizzle about half of the prepared balsamic vinaigrette over the salad (about 2 tablespoons to start for 4 servings). Toss gently and taste. Add more vinaigrette as needed to coat the leaves evenly, usually 3–4 tablespoons total.

Season the tossed salad with the kosher salt and freshly ground black pepper. Toss one last time to distribute seasoning.

Divide the salad among 4 plates or serve family-style. Serve immediately so greens and croutons remain crisp.