House Salad Recipe

Prepare and chill vegetables

Rinse all produce under cold running water. Shake off excess water and spin lettuce dry in a salad spinner or pat dry with clean towels. Chill lettuce and tomatoes briefly if desired (10–15 minutes) for extra crispness.

Chop and slice

Core and chop the romaine into roughly 1-inch pieces. Roughly chop the artisan mixed lettuce to similar size. Halve the grape tomatoes. Thinly slice the cucumber into rounds or half-moons. Peel and julienne or shred the carrot. Thinly slice the red onion into half-rings; separate into single layers.

Combine chopped romaine and artisan lettuce in a large mixing bowl. Add grape tomatoes, cucumber, red onion, and carrots. Toss gently to distribute ingredients evenly. Season lightly with a pinch of kosher salt and a few grinds of black pepper if desired.

Taste and adjust: if the onion is too sharp, soak the sliced onion in cold water for 5 minutes before draining and adding to the salad to mellow the flavor.

If using croutons, add them to the salad just before serving so they stay crunchy. Sprinkle chopped fresh parsley over the top for color. Add additional salt and pepper to taste at the table.

Whisk simple vinaigrette

In a small bowl or jar, combine red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, and honey (if using). Whisk or shake to blend. Slowly stream in the extra-virgin olive oil while whisking continuously until the dressing emulsifies and thickens slightly.

Season to taste with salt and freshly ground black pepper. Adjust acidity or sweetness by adding more vinegar, lemon, or a touch more honey as needed. Store in refrigerator for up to 3–5 days; bring to room temperature and shake before serving.

To serve: drizzle about 1–2 tablespoons of dressing per serving over the salad and toss gently, or serve the dressing on the side so guests can add as desired.

Mix remoulade

In a small bowl, combine mayonnaise, Creole or Dijon mustard, lemon juice, hot sauce, finely chopped capers and cornichons (if using), paprika, garlic powder, and onion powder. Whisk until smooth and homogenous.

Season with salt and black pepper to taste. Adjust heat and acidity by adding more hot sauce or lemon juice if desired. Chill for at least 15 minutes to allow flavors to meld. Keeps refrigerated for 3–5 days.

To serve: spoon 1–2 tablespoons of remoulade per salad serving on the side or lightly toss with the salad for a creamier coating.