Rocket, Caesar, Greek, Or House Salad Recipe

Wash and thoroughly dry the greens you choose (rocket, romaine, mixed greens or house blend). Spin or pat dry to remove excess water so dressing adheres.

Halve the cherry tomatoes, slice the cucumber, thinly slice the red onion and radishes, dice the avocado if using, and pit/halve the olives if not pre-pitted.

If using grilled chicken, season lightly with salt and pepper and slice after cooking. If using hard-boiled eggs, peel and quarter them.

For classic Caesar

In a bowl or small food processor, combine mayonnaise, Greek yogurt (if using), grated Parmesan, lemon juice, Dijon, Worcestershire, minced garlic and anchovy fillets. Pulse or whisk until smooth.

While whisking, slowly stream in 2 tablespoons olive oil until emulsified. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust lemon, salt or anchovy to preference. Refrigerate until ready to use.

In a small jar or bowl, combine 1/3 cup extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tbsp lemon juice, 1 tsp dried oregano and minced garlic. Whisk or shake vigorously until combined.

Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or seasoning as needed.

In a jar, combine 1/3 cup extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard and 1 tsp honey (if using). Close jar and shake vigorously until emulsified.

Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust lemon, oil or sweetener to preference.

Rocket Salad

Place 4 cups rocket in a large bowl. Add half the cherry tomatoes, half the cucumber slices, and diced avocado (if using). Drizzle 2–3 tablespoons lemon vinaigrette (or to taste). Toss gently to coat. Sprinkle with 2 tablespoons grated Parmesan and season with freshly ground pepper. Serve immediately with lemon wedge.

Caesar Salad

Tear or chop romaine into bite-sized pieces and place in a large bowl. Add 1 cup croutons and 2–3 tablespoons Caesar dressing (start with less and add to taste). Toss well to coat leaves. Top with sliced grilled chicken (optional), shaved or grated Parmesan (about 2–3 tablespoons) and a couple anchovy fillets if desired. Serve immediately with extra dressing on the side.

Greek Salad

In a bowl combine 4 cups mixed Greek-style greens (or romaine), cherry tomatoes, cucumber, 1/2 cup kalamata olives and 1/2 cup crumbled feta. Drizzle 2–3 tablespoons Greek vinaigrette, toss gently to combine. Garnish with a sprinkle of dried oregano and serve with lemon wedge.

House Salad

Combine 4 cups mixed house greens, sliced radish, cucumber, cherry tomatoes and optional hard-boiled egg quarters. Drizzle 2–3 tablespoons lemon vinaigrette, toss gently. Sprinkle with 2 tablespoons grated Parmesan or crumbled feta (your choice), add croutons if you like, and serve.

Taste a small portion and adjust seasoning with salt, pepper or an extra squeeze of lemon. Dress salads just before serving to prevent wilting.

Store leftover dressings in airtight containers in the refrigerator for up to 4–5 days. Store unused greens separately from dressings and toppings.