House Salad Recipe

Prepare greens

Wash romaine and mixed baby greens thoroughly in cold water. Spin or pat dry with clean kitchen towels or a salad spinner until mostly dry. Tear larger romaine leaves into bite-size pieces.

Prepare vegetables

Halve cherry tomatoes, thinly slice the English cucumber, thinly slice the red onion into rings, and peel and julienne or shred the carrot. Place all prepared vegetables in a large mixing bowl with the greens.

If making homemade croutons: preheat oven to 375°F (190°C). Toss 1 cup of cubed bread with 1 tbsp olive oil, a pinch of salt and pepper, spread on a baking sheet and bake 8–12 minutes, tossing once, until crisp and golden. For toasted seeds or nuts: toast in a dry skillet over medium heat, stirring, 2–4 minutes until fragrant. Add croutons, Parmesan, and seeds/nuts to the bowl with the greens and vegetables just before dressing.

Make dressing

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey (or maple), minced garlic, salt and pepper. Whisk while slowly streaming in the olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add more salt, pepper or a splash more vinegar or honey to balance acidity and sweetness.

Dress the salad

Right before serving, drizzle about half of the vinaigrette over the salad bowl (reserve the rest for guests to add more if desired). Gently toss the greens, vegetables and toppings until everything is evenly coated. Sprinkle the shaved Parmesan on top and give a final light toss or leave on top as a garnish.