Rinse the mixed greens and iceberg lettuce thoroughly under cold water. Spin or pat dry until leaves are very dry to prevent a soggy salad (use a salad spinner or clean kitchen towels).

Tear larger leaves into bite-sized pieces with your hands and place all greens in a large salad bowl. Chill briefly while you prepare other ingredients if desired.

Vegetables & Toppings

Prepare the vegetables: halve the cherry tomatoes, thinly slice the cucumber, very thinly slice the red onion, shred the carrot, and thinly slice the radishes. Add all prepared vegetables to the bowl with the greens.

Add croutons and freshly grated parmesan to the bowl. If using optional add-ins (diced avocado, bacon bits, or toasted nuts/seeds), hold the avocado until right before serving to prevent browning, and add the others now or reserve a small amount for garnish.

House Vinaigrette

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk briefly to combine.

Slowly stream in the extra-virgin olive oil while whisking (or add oil to jar, seal, and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning: add a little more honey for sweetness, vinegar for acidity, or salt/pepper as needed.

Assembly & Serve

Drizzle about half the vinaigrette over the salad and toss gently but thoroughly with salad tongs to coat the greens and vegetables evenly. Add more dressing as needed to taste (reserve any extra vinaigrette for serving).

If using avocado, gently fold in the diced avocado now. Sprinkle any reserved nuts/seeds or bacon bits on top for texture. Finish with an extra pinch of freshly ground black pepper and a light grating of parmesan if desired.

Divide the salad among 4 plates or serve family-style in the large bowl. Serve immediately so greens stay crisp.