House Salad Recipe

Prepare greens

Wash romaine, baby spinach and red leaf lettuce thoroughly in cold water. Spin or pat dry until mostly free of moisture. Chop or tear romaine and red leaf into bite-sized pieces and add to a large salad bowl. Add baby spinach on top.

Prep vegetables

Halve cherry tomatoes and place them in a small bowl. Thinly slice the cucumber and red onion; if onion flavor is strong, soak the slices in cold water for 5 minutes and drain. Shred carrots if not pre-shredded.

Scatter the halved cherry tomatoes, sliced cucumber, sliced red onion (drained if soaked), and shredded carrots over the bed of greens in the large bowl.

Add croutons and sprinkle the freshly grated Parmesan evenly over the salad.

Make vinaigrette

In a medium jar or bowl combine red wine vinegar, Dijon mustard, honey, minced garlic, salt and black pepper. Whisk or shake to combine. Slowly stream in the extra-virgin olive oil while whisking continuously (or tighten jar lid and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust salt, pepper or honey.

If preparing ahead, store dressing in the refrigerator up to 5 days and bring to room temperature before using; shake well before dressing the salad.

Just before serving, drizzle vinaigrette over the salad — start with about 0.5 cup (for a light coating) and add more to taste. Toss gently but thoroughly with salad tongs until all components are lightly and evenly coated.

Garnish with chopped fresh parsley and arrange lemon wedges alongside for guests who want extra brightness. Serve immediately so croutons remain crisp.