House Salad Recipe

Wash all produce: place mixed greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, shredded carrot, and sliced radishes in a large salad spinner or colander. Rinse under cold water, gently toss, and spin or pat dry until mostly dry. Excess water will dilute the dressing.

If not already done: halve cherry tomatoes, thinly slice cucumber and radish, very thinly slice red onion (so it’s mild), and julienne or shred the carrot. Add prepared vegetables to a large serving bowl with the mixed greens and toss gently to combine.

Make vinaigrette

In a small bowl or jar combine red wine vinegar, Dijon mustard, honey (or maple), minced garlic, salt, and pepper. Whisk or shake to blend until the mustard and honey are incorporated.

Slowly stream in the extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) until the dressing emulsifies into a smooth vinaigrette. Taste and adjust seasoning — add more salt, pepper, or a touch more honey if too sharp.

If making house croutons: preheat oven to 375°F (190°C). Toss 2 cups cubed day-old bread with 1 tbsp olive oil, a pinch of salt, and a pinch of dried oregano. Spread on a baking sheet and bake 8–12 minutes, tossing once, until golden and crisp. Let cool.

Just before serving, pour about half of the vinaigrette over the salad (reserve extra to allow guests to add more). Gently toss the greens and vegetables so they are evenly coated but not soggy.

Scatter crumbled feta or goat cheese (if using), toasted seeds or nuts, and croutons over the top. Serve immediately with remaining dressing on the side.