House Recipe

Prepare romaine

Wash the romaine leaves thoroughly under cold water. Spin or pat dry. Chop the romaine into roughly 1-inch wide pieces until you have about 6 cups packed.

Prepare cucumber

Peel (optional) and halve the cucumber lengthwise. Using a spoon, scoop out seeds if very watery, then slice crosswise into 1/4-inch half-moons. Yield should be about 1 to 1 1/2 cups sliced.

Prepare carrot

Peel the carrot and either julienne or use a box grater to shred into long thin pieces (about 1 cup shredded). If using julienne, cut into matchstick lengths roughly 2-3 inches.

Prepare shallot

Peel and thinly slice the shallot into delicate half-moons. If you prefer a milder shallot flavor, soak the slices in cold water for 5 minutes, then drain.

Prepare tomatoes

Core the tomatoes and cut into 3/4-inch dice. If tomatoes are particularly juicy, remove seeds before dicing to avoid watering down the salad.

Assemble salad

In a large mixing bowl, combine the chopped romaine, sliced cucumber, shredded carrot, sliced shallot, diced tomato, and chopped parsley (if using). Sprinkle the kosher salt and freshly ground black pepper over the vegetables and toss gently to combine.

In a small bowl or jar, combine the red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, dried basil, sugar or honey (if using), salt, and pepper. Whisk to dissolve the salt and sugar.

Slowly drizzle in the extra-virgin olive oil while whisking continuously to emulsify the dressing. If using a jar, add all ingredients, screw on the lid, and shake vigorously until well combined. Taste and adjust seasoning (add more salt, pepper, or a splash more vinegar/lemon if desired).

Let the dressing rest for 5 minutes to allow flavors to meld. Stir or shake again before using.

Dress the salad just before serving: start with about 3-4 tablespoons of dressing for the assembled salad, toss gently to coat evenly, and add more dressing to taste. Serve immediately.