House Salad Recipe

Wash and dry greens

Rinse the mixed salad greens thoroughly in cold water to remove grit. Spin or pat dry with paper towels until mostly dry — excess water will dilute the dressing and make the salad soggy.

Halve the cherry tomatoes, thinly slice the cucumber, very thinly slice the red onion, shred or julienne the carrot, and thinly slice the radishes if using. Chop the fresh herbs and set all vegetables aside in a large mixing bowl.

If using toasted nuts or seeds and croutons, toast nuts in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant and lightly browned. Cool slightly.

In a small bowl or jar, combine the red wine vinegar (or lemon juice), Dijon mustard, honey (if using), minced garlic, salt, and black pepper.

Whisk in the olive oil until the dressing is emulsified and slightly thickened. Alternatively, seal the jar and shake vigorously for 15–20 seconds. Taste and adjust seasoning: add more salt, pepper, or a pinch more sweetener if the dressing is too sharp.

Add the dried salad greens to the large mixing bowl with the prepared vegetables and herbs. Pour about 2–3 tablespoons of vinaigrette over the greens (reserve remaining dressing).

Gently toss the salad with tongs or clean hands until the greens and vegetables are evenly coated. Taste and add additional dressing as needed (typically 1 tablespoon more per serving).

Transfer the tossed salad to a serving bowl or divide among plates. Sprinkle the crumbled cheese, toasted nuts or seeds, and croutons evenly over the top.

Finish with an extra grind of black pepper and a tiny drizzle of olive oil if desired. Serve immediately so croutons stay crunchy.