Smoke. House Salad Recipe

Toast and crisp breadcrumbs

Preheat oven to 350°F (175°C). On a baking sheet, toss the torn bread pieces with melted unsalted butter and 1 tsp olive oil until evenly coated. Spread in a single layer and bake 8–10 minutes, stirring once, until golden and crisp.

Finish breadcrumbs

Remove toasted bread from oven, transfer to a bowl, and immediately toss with grated Parmesan, 1/4 tsp salt, 1/4 tsp black pepper, and optional 1/4 tsp smoked paprika. Let cool. Pulse briefly in a food processor or crush with a rolling pin to uniform coarse crumbs. Set aside.

In a small bowl or jar, combine 6 tbs extra-virgin olive oil, 2 tbs apple cider vinegar, 1 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp smoked paprika, 1 tsp honey (or maple syrup), minced garlic, 1 tsp smoked salt, and 1/2 tsp freshly ground black pepper.

Whisk vigorously or shake in a lidded jar until emulsified and slightly thickened. Taste and adjust seasoning — add a touch more honey if too sharp, or more lemon if it needs brightness. Keep refrigerated if not using immediately; bring to room temperature and whisk before using.

Prepare vegetables: rinse and spin-dry the mixed greens thoroughly. Pat tomatoes, cucumber, radishes, and thinly sliced red onion dry with a towel. Combine 6 cups of greens, 1 cup tomato pieces, 1 cup cucumber slices, 1 cup radish slices, and the thinly sliced small red onion in a large salad bowl.

Dress the salad: drizzle about 3–4 tbs (or to taste) of the smoky vinaigrette over the salad — start with half the vinaigrette, toss gently with clean hands or salad tongs to coat evenly, then add more if needed. Season with 1 tsp salt and 1 tsp freshly ground black pepper, tossing gently again.

Finish and serve: scatter the cooled parmesan breadcrumbs (about 3 tbs per 2 servings; use remaining as desired) over the dressed salad. Finish with 2 tsp extra-virgin olive oil drizzled across the top for sheen. Serve immediately so breadcrumbs remain crisp.