House Salad W / Balsamic Vinaigrette Recipe

Prepare greens

Wash all lettuce and mixed baby greens thoroughly in cold water. Spin or pat dry until mostly moisture-free to help dressing cling. Tear romaine into bite-size pieces and place in a large serving bowl.

Prep vegetables

Halve the cherry tomatoes and add to the bowl. Thinly slice the cucumber and red onion; add the cucumber and about half the onion to the bowl (reserve remaining onion for guests who prefer less). Peel and julienne or shred the carrot and add with thinly sliced radishes, if using. Toss gently to combine but do not dress yet.

If using optional toppings (nuts, cheese, croutons), keep them in separate small bowls to allow diners to add to taste so they remain crisp and distinct.

Emulsify dressing

In a medium mixing bowl or a jar with a tight-fitting lid, combine the balsamic vinegar, Dijon mustard, honey (or maple), minced garlic, minced shallot, salt, and black pepper. Whisk or shake vigorously to combine.

Add oil slowly

While whisking vigorously, slowly drizzle in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. If using a jar, add oil, close lid, and shake vigorously for 30–45 seconds.

Adjust and finish

Taste and adjust seasoning with additional salt, pepper, or honey for sweetness as desired. If the dressing is too thick or sharp, whisk in water 1 tablespoon at a time (up to 2 tablespoons) until the desired consistency and brightness are reached. Refrigerate for at least 10 minutes if time allows to let flavors meld; bring to room temperature before serving if chilled.