House Salad Recipe

Wash the mixed salad greens thoroughly under cold running water. Spin in a salad spinner or pat dry with clean kitchen towels or paper towels until crisp. Place the dried greens in a large mixing bowl.

Prepare the cucumber: if using an English cucumber, trim the ends and slice crosswise into 1/4-inch rounds. If desired, halve the rounds for bite-sized pieces. Add the cucumber to the bowl with the greens.

Prepare the tomato: core and cut the tomato into wedges or medium dice (about 3/4-inch pieces). Add tomato pieces to the greens and cucumber.

If using, thinly slice 1/4 of a small red onion and separate the rings; add them to the bowl for a mild sharpness.

Grate or coarsely shred the sharp cheddar cheese and sprinkle it over the assembled vegetables. Add chopped fresh parsley or basil if using.

Make the dressing

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, minced garlic, and honey (if using). Whisk or shake to combine.

Slowly stream in the extra-virgin olive oil while whisking constantly (or add oil to the jar and shake vigorously) until the dressing emulsifies and thickens slightly.

Season the dressing with salt and freshly ground black pepper. Taste and adjust: add a little more vinegar for brightness, oil for mellowness, or honey for sweetness if needed.

Just before serving, pour the dressing over the salad (start with about three-quarters of the dressing and reserve the rest). Toss gently but thoroughly to coat the greens and vegetables evenly.

Transfer the dressed salad to a serving bowl or individual plates. Sprinkle any remaining cheddar on top for presentation and serve immediately.