House Salad Recipe

Wash and dry greens

Rinse the mixed lettuce thoroughly under cold water. Shake off excess water and spin in a salad spinner or pat dry with clean kitchen towels until mostly dry. Tear or chop into bite-sized pieces and place in a large salad bowl.

Cut tomato

Core and quarter the tomato, then slice each quarter into 3–4 wedges (or dice if preferred). Add to the bowl with the lettuce.

Slice cucumber

Peel the cucumber if desired, then slice into 1/4-inch rounds or half-moons. If cucumber is seedy, scoop out seeds before slicing. Add to the bowl.

Prepare mushrooms

Wipe mushrooms with a damp cloth or quick rinse and pat dry. Trim stems if needed and slice mushrooms about 1/8–1/4 inch thick. Add to the bowl.

Optional onion

If using, thinly slice 2–3 rings of red onion and add to the salad for a mild bite; soak in cold water for 5 minutes first to mellow if desired, then drain and add.

In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey (if using), salt, and black pepper. Add the lemon juice. Whisk vigorously (or shake in a lidded jar) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add more salt, pepper or lemon for brightness if needed.

Pour about two-thirds of the dressing over the salad bowl (reserve the rest for individual servings). Gently toss the greens and vegetables with tongs until everything is evenly coated. Add chopped fresh herbs and croutons if using, then toss once more.

Taste a small portion and add additional dressing, salt, or pepper as desired. Serve immediately in individual bowls, passing any leftover dressing at the table.