House Salad Recipe

Prepare greens

Wash the mixed salad greens thoroughly in cold water. Spin or pat dry until mostly dry (excess water will dilute the dressing). Tear any large leaves into bite-sized pieces. Place 6 cups of greens into a large mixing bowl.

Slice onion

Peel and thinly slice the red onion into half-moon slices, then separate and measure 1/4 cup. If you prefer a milder onion flavor, rinse the sliced onion under cold water and drain before using.

Halve tomatoes

Rinse the grape tomatoes and pat dry. Slice each tomato in half lengthwise (or leave whole if small). Measure 1 cup and add to the bowl with greens.

Add Parmesan

Shave or thinly slice fresh Parmesan until you have 1/2 cup of shavings. Scatter the shaved Parmesan over the greens and tomatoes, reserving a small pinch for garnish if desired.

Toss lightly with dressing (see dressing section) just before serving so the greens remain crisp.

Combine ingredients

In a small bowl or jar, add 2 tablespoons balsamic vinegar, 1 tablespoon pure maple syrup, 1 teaspoon Dijon mustard, and 1 teaspoon minced shallot (or minced garlic).

Emulsify

Slowly whisk in 1/4 cup extra-virgin olive oil until the dressing is smooth and slightly thickened. Alternatively, close the jar and shake vigorously for 20–30 seconds to emulsify.

Season and adjust

Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. If the dressing is too sharp, whisk in up to 1 tablespoon water to reach a lighter consistency. Taste and adjust maple syrup, salt, or vinegar to balance sweetness and acidity.

Rest

Let the vinaigrette sit for 5 minutes to allow flavors to meld. If using minced shallot or garlic, this mellows the bite slightly.

Dress salad: Pour approximately 2 to 3 tablespoons of dressing over the prepared greens and vegetables and toss gently until evenly coated. Serve immediately with remaining dressing on the side.