Harvey's House Salad Recipe

Prepare lettuce

Gently separate the Bibb lettuce into individual leaves. Tear larger leaves into 2–3 bite-sized pieces. Rinse under cold water if not pre-washed, then spin in a salad spinner or pat thoroughly dry with a clean kitchen towel or paper towels. Place dried leaves in a large mixing bowl.

Prepare vegetables

Add halved cherry tomatoes, thinly sliced cucumber, very thin red onion, and julienned or shredded carrots to the bowl with the lettuce. Sprinkle the chopped parsley over the mixture.

Optional additions

If using, add croutons and shaved Parmesan just before serving to maintain texture.

In a small bowl or a jar with a tight-fitting lid, combine the white wine vinegar, Dijon mustard, honey, finely minced shallot, minced garlic, salt, black pepper, and optional lemon juice. Whisk or shake until combined.

Slowly stream in the extra-virgin olive oil while whisking constantly (or add oil to the jar and shake vigorously) to emulsify the vinaigrette. Taste and adjust seasoning — add more salt, pepper, or a little extra honey if you prefer it sweeter, or a touch more lemon/vinegar for acidity. The final vinaigrette should be balanced, bright, and creamy.

If making ahead, refrigerate in an airtight container for up to 3 days. Bring to room temperature and re-emulsify by whisking or shaking before using.

Dress the salad: Right before serving, drizzle about 3–4 tablespoons of vinaigrette over the salad (start with less; you can always add more). Toss gently with salad tongs to coat the leaves and vegetables evenly without bruising the Bibb. Taste and add additional vinaigrette as needed.

Serve immediately on chilled plates or bowls to keep the Bibb crisp.