Sep 09 2026
Restaurants›Root + Clay›Large House Salad Recipe

Large House Salad Recipe

Inspired by Root + Clay
Time20m
Serves4

Romaine Mix, Tomato, Red onion and Cucumber. Served with our House Red Wine Vinaigrette.

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Ingredients

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Salad

House Red Wine Vinaigrette

Method

Salad

  1. 1

    Prepare vegetables

    If not pre-washed, rinse the romaine and mixed greens in cold water, spin or pat dry thoroughly. Tear or chop larger romaine leaves into roughly 1–2-inch pieces. Place the greens in a large salad bowl.

  2. 2

    Tomato and cucumber

    Core and seed the tomato if desired, then cut into 1/2-inch wedges and add to the bowl. Trim cucumber ends, peel if you prefer a milder skin, slice lengthwise if very large then cut into 1/4-inch half-moons and add to the bowl.

  3. 3

    Onion

    Peel and cut the red onion in half. Thinly slice into half-rings, separate the rings with your fingers and add to the bowl. If raw onion is too sharp, rinse the slices under cold water for 30 seconds and drain before using.

  4. 4

    Season and toss

    Sprinkle the salt and freshly cracked black pepper over the assembled salad ingredients and toss gently to combine. Wait to dress the salad until just before serving.

  5. 5

    Optional garnish

    If using, scatter crumbled feta or shaved Parmesan over the top just before serving.

House Red Wine Vinaigrette

  1. 6

    Combine flavoring ingredients

    In a small bowl or jar, whisk together the red wine vinegar, Dijon mustard, honey, grated garlic, minced shallot (if using), dried oregano, salt, and pepper until the honey and mustard are fully incorporated.

  2. 7

    Emulsify

    While whisking constantly (or with the lid on the jar), slowly drizzle in the extra-virgin olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning with additional salt, pepper, or a little more vinegar or honey to balance acidity and sweetness.

  3. 8

    Rest

    Let the vinaigrette rest for at least 5 minutes at room temperature to allow flavors to meld. If making ahead, refrigerate up to 3 days and bring to room temperature before using; shake or whisk to recombine.

  4. 9

    Dress salad

    Just before serving, drizzle about 3–4 tablespoons of vinaigrette over the large salad (or to taste), then toss gently but thoroughly to coat all greens and vegetables. Serve any extra vinaigrette on the side.

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