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Ingredients
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Salad
House Dressing
Method
Salad
- 1
Prepare produce
Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Halve the cherry tomatoes, peel and thinly slice the cucumber, thinly slice the red onion, and shred the carrot. Place all prepared vegetables into a large mixing bowl.
- 2
Add crumbled feta or shredded parmesan and croutons if using. Toss lightly to distribute ingredients evenly and set bowl aside while you make the dressing.
House Dressing
- 3
Emulsify dressing
In a small bowl or jar combine the red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk briefly to combine. While whisking continuously, slowly drizzle in the olive oil to form an emulsion. If the dressing is too thick, whisk in up to 1 tablespoon of water to reach a pourable consistency. Taste and adjust seasoning (more salt, pepper, or honey) as needed.
- 4
For a smoother dressing, place all dressing ingredients in a jar, secure the lid, and shake vigorously for 20–30 seconds.
Finish & Toss
- 5
Pour approximately 2–3 tablespoons of the house dressing over the prepared salad (adjust amount to taste). Using salad tongs or two large spoons, toss the salad gently but thoroughly until all leaves are lightly coated. Add more dressing in small increments if you prefer a wetter salad.
- 6
Transfer tossed side salad to serving plates or bowls. Serve immediately alongside the entrée.