House Salad Recipe

Prepare lettuce

Remove outer wilted leaves from the romaine. Trim root end if needed, then chop or tear leaves into roughly 1- to 1.5-inch pieces. Rinse thoroughly under cold water, spin or pat dry until damp-but-not-soggy, and chill in the refrigerator until assembly.

Prepare tomato

Core the tomato, cut into 8 wedges (or dice if preferred). Pat dry on a paper towel to remove excess moisture.

Prepare cucumber

If using a thick-skinned cucumber, peel if desired. Halve lengthwise and slice into 1/4-inch half-moons. Pat dry.

Crumble bacon and measure cheese & croutons

If your bacon is not yet cooked, cook strips in a skillet over medium heat until crisp (about 6–8 minutes), drain on paper towels and chop into bite-sized pieces. Measure out shredded cheddar and croutons.

Assemble salad

In a large mixing bowl, combine the chilled romaine (6 cups), tomato wedges, and cucumber slices. Sprinkle shredded cheddar (1/2 cup) over the top, then add chopped bacon (3 slices worth) and croutons (1/2 cup). Season gently with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Toss gently if serving with a vinaigrette; if using a heavier dressing (e.g., ranch), wait until plated to dress lightly.

Make the vinaigrette: In a small bowl or jar, combine 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon minced garlic, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Whisk or shake to combine. Slowly stream in 3 tablespoons extra-virgin olive oil while whisking until emulsified. Taste and adjust seasoning.

Dress the salad: Right before serving, drizzle dressing over the assembled salad—start with about 2 tablespoons and toss gently to coat. Add more dressing to taste, but avoid overdressing. Serve additional dressing on the side so diners may add more as desired.