House Recipe

Salad

1. 1

   Prepare vegetables

   Wash all produce. Halve the cherry tomatoes lengthwise. Peel the carrot if desired and julienne or thinly slice to yield about 1 cup. Trim ends of the cucumber, halve lengthwise, then slice into 1/4-inch half-moons (or dice) to yield about 1 cup.

2. 2

   Drain pickled onions

   If using pickled red onions from a jar, transfer 3 tablespoons to a small strainer and let excess brine drip off for 30–60 seconds so they don’t over-wet the salad.

3. 3

   Assemble greens

   Place 4 cups of mixed salad greens in a large salad bowl. Lightly toss the greens with 1 teaspoon olive oil (optional) and a pinch of salt and a crack of black pepper to season the bed of greens.

4. 4

   Combine salad

   Scatter the halved cherry tomatoes, sliced cucumber, and carrots over the greens. Add the drained pickled red onions and 1 cup house croutons, distributing evenly.

5. 5

   Finish with cheese and dressing

   Shave or grate 1 ounce of parmesan over the assembled salad. Drizzle 4 tablespoons of your chosen dressing evenly over the salad (start with 3 tablespoons and add the last tablespoon if desired). Gently toss the salad 4–6 times to combine ingredients and coat with dressing, taking care not to break the croutons too much.

6. 6

   Serve

   Transfer to individual plates or serve family-style. Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately so croutons remain crisp.