House Salad Recipe

Wash and dry greens

Thoroughly wash the mixed seasonal greens and romaine in cold water to remove grit. Use a salad spinner to dry them well, or lay greens out on clean kitchen towels and pat dry. Excess water will dilute the dressing and make the salad soggy.

Tear any large leaves into bite-size pieces and place the greens in a large salad bowl. Chill briefly if desired (5–10 minutes) to keep crisp.

Prepare vegetables: halve the cherry tomatoes, thinly slice the cucumber and red onion, and shred or ribbon the carrot. If using large-seeded cucumbers, scrape seeds out before slicing.

Add the prepared cherry tomatoes, cucumber, red onion, and carrot to the bowl with the greens. Sprinkle the chopped fresh herbs over the top.

If using toasted seeds or nuts, scatter them over the salad just before tossing to preserve crunch.

Make the dressing

In a small bowl or jar, combine the lemon juice (or vinegar), Dijon mustard, honey (or maple), and minced garlic. Whisk or shake until smooth. Slowly drizzle in the olive oil while whisking (or add to the jar and shake vigorously) until the dressing emulsifies. Season with salt and freshly ground black pepper, then taste and adjust acidity or sweetness as needed.

If time allows, let the dressing sit for 5 minutes to allow the garlic and mustard flavors to meld.

Just before serving, pour the dressing over the salad—start with about two-thirds of the dressing and gently toss to coat evenly. Add more dressing only if needed to reach desired coverage.

Toss the salad gently with tongs to combine ingredients and distribute dressing. Taste and adjust seasoning with additional salt or pepper if needed.

Transfer to a serving bowl or plate, garnish with extra herbs and the reserved toasted seeds or nuts if using, and serve immediately.