House Salad Recipe

Wash and dry greens

Place the California spring mix in a salad spinner or large colander. Rinse under cold water to remove any grit, then spin or pat very dry. Excess water will dilute the dressing and make the salad soggy.

Prepare tomato and cucumber

Wash tomatoes and cucumber. Dice the tomatoes into roughly 1/2-inch pieces. Trim cucumber ends and thinly slice (or half-moon slice) into 1/8- to 1/4-inch slices.

Slice onion

Peel the red onion, cut in half pole-to-pole, and slice very thin (use a mandoline or sharp knife). If you want a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry.

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper. Whisk or shake to combine. Slowly drizzle in the extra-virgin olive oil while whisking (or add and shake the jar) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning: add a pinch more salt or a little more honey if too sharp.

In a large mixing bowl, add the dried California greens. Add the diced tomatoes, sliced cucumber, and thinly sliced red onion.

Pour about 2 to 3 tablespoons of the vinaigrette over the salad (reserve extra dressing to serve at the table). Using salad tongs or two large spoons, gently toss the greens and vegetables until evenly coated. You want enough dressing to lightly coat but not saturate the greens.

Add the croutons and gently toss once more to distribute them without breaking them up. Taste and add more dressing, salt, or pepper as desired.

Divide the salad between 2 plates or bowls. Sprinkle the freshly grated Parmesan over the top, if using, and finish with a light grind of black pepper.