The House Salad Recipe

Prep

Preheat the oven to 350°F (175°C). Cut cornbread into roughly 3/4-inch cubes if not already cubed.

In a medium bowl, toss the cornbread cubes with 2 tablespoons olive oil, 1 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until evenly coated.

Spread the coated cornbread cubes in a single layer on a rimmed baking sheet. Bake for 12–16 minutes, stirring once halfway through, until golden brown and crisp on the edges. Remove from oven and let cool; they will crisp further as they cool.

In a small bowl or jar, combine 1 1/2 tablespoons fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Whisk or shake while slowly streaming in 3 tablespoons extra-virgin olive oil until the dressing is emulsified. Taste and adjust seasoning (add up to 1/2 teaspoon more honey for sweetness or a pinch more salt if needed). Set aside.

Prepare produce: halve the roma tomatoes lengthwise and then quarter each half (or dice to preferred size). Peel the cucumber if desired; slice into 1/4-inch rounds and then halve rounds if you prefer bite-size pieces.

Thinly slice 1/4 of a red onion into half-moons. If you want a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry.

In a large salad bowl, place 5 cups of house spring mix. Add the prepared tomatoes, cucumber, and drained red onion.

Sprinkle 1/2 cup shredded Parmesan evenly over the salad.

Add the cooled cornbread croutons to the bowl (use as much as you prefer; reserve some for topping later if serving family-style).

Drizzle the lemon vinaigrette over the salad — start with about 2 tablespoons and gently toss to coat. Taste and add more dressing if desired.

Serve immediately so the cornbread croutons remain crisp. Optionally garnish with extra Parmesan or a grind of fresh black pepper.