House Salad Recipe

Prep and Toss

Preheat oven to 375°F (190°C). In a large bowl, toss the bread cubes with 2 tbs olive oil, minced garlic (if using), 1 tsp kosher salt and 1 tsp freshly ground black pepper until evenly coated.

Bake

Spread the bread cubes in a single layer on a baking sheet. Bake for 10–14 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool. Keep at room temperature until ready to use.

Balsamic Vinaigrette

In a small bowl or jar, combine 3 tbs balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake while slowly streaming in 6 tbs olive oil until emulsified. Taste and adjust seasoning. Keep refrigerated up to 5 days; bring to room temperature and shake before using.

Honey-Lemon Vinaigrette

In a bowl or jar, whisk together 2 tbs fresh lemon juice, 1 tbs honey and 1/2 tsp Dijon mustard. Season with 1/2 tsp salt and 1/4 tsp black pepper. Slowly whisk in 6 tbs olive oil until emulsified. Adjust sweetness or acidity to taste. Store refrigerated up to 3 days and shake before use.

Place 6 cups mixed salad greens into a large salad bowl. Add 1 cup julienned or shredded carrots, 1 cup thinly sliced cucumber (seeds removed if desired), and 1 cup thinly sliced red cabbage. Toss gently to combine.

Add shaved Parmesan on top (about 1 cup), then sprinkle cooled house-made croutons over the salad.

Just before serving, drizzle 2–4 tbs of your chosen vinaigrette (balsamic or honey-lemon) over the salad — start with 2 tbs, toss gently, and add more to taste. Serve immediately so croutons remain crisp.

Optional: Season with an extra pinch of salt and freshly ground black pepper to taste.