House Salad Recipe

1. Wash and dry the mixed salad greens thoroughly. Use a salad spinner or pat dry with clean towels. Place in a large salad bowl and chill briefly while preparing other components.

2. Prepare the cherry tomatoes: rinse, remove stems, and halve them (or quarter if large). Add to a medium bowl.

3. Peel and shred the carrots: use a box grater, mandoline, or julienne peeler to create thin matchsticks or ribbons (about 1 cup packed). Add to the bowl with tomatoes.

4. Clean and slice the radishes: trim the ends, rinse, and slice thinly (about 1/8" thick). Add to the bowl with tomatoes and carrots.

5. Toss the prepared vegetables gently to combine. Taste a small piece and sprinkle the 1 tsp kosher salt and 1/2 tsp black pepper over the vegetables, tossing lightly to distribute. This light seasoning layers flavor before dressing.

6. If using, finely chop the fresh parsley and sprinkle on top of the vegetables, reserving some for garnish.

7. Just before serving, add the chilled mixed greens to the bowl with the vegetables and pour on the vinaigrette (start with about 3-4 tablespoons, see dressing directions). Toss gently to coat evenly, taking care not to bruise the greens.

8. Divide the salad among 4 plates or bowls, finish with an extra grind of black pepper and a small pinch of flaky salt if desired. Serve immediately.

9. Combine aromatics

In a small bowl or jar, combine the minced shallot and minced garlic with the red wine vinegar, Dijon mustard, and honey (if using). Stir or whisk to dissolve the mustard and honey into the vinegar.

10. Emulsify

While whisking constantly, slowly drizzle in the extra-virgin olive oil until a smooth, slightly thickened emulsion forms. If using a jar, add oil, close lid, and shake vigorously for 20–30 seconds.

11. Season

Taste and season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Adjust balance with more vinegar for tang, more oil for mellowness, or a touch more honey for sweetness. Refrigerate briefly if not using immediately; bring to cool room temperature and shake again before serving.

12. Dress salad: For 4 servings, start with 3–4 tablespoons of vinaigrette, toss, and add more to taste (total yield ~3/4 cup).