House Salad Recipe
mixed greens, jack, cheddar, carrots, diced tomatoes
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Ingredients
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SALAD BASE
DRESSING (simple vinaigrette)
GARNISH / OPTIONAL
Method
SALAD BASE
- 1
Prepare greens
Wash and dry 4 cups mixed salad greens thoroughly in a salad spinner or with paper towels. Place the dry greens into a large salad bowl and gently fluff to separate leaves.
- 2
Add cheeses and vegetables
Evenly sprinkle 1/2 cup shredded Monterey Jack and 1/2 cup shredded cheddar over the greens. Add 1/2 cup julienned or shredded carrots and 1 cup diced tomatoes on top. If the tomatoes are very juicy, drain them briefly in a sieve to avoid watering down the salad.
DRESSING (simple vinaigrette)
- 3
In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously or close the jar and shake until the dressing is emulsified and slightly thickened. Taste and adjust seasoning: add up to 1 teaspoon lemon juice if you want more brightness.
- 4
If serving immediately, drizzle about half the dressing over the salad (roughly 1.5 tbs) and gently toss with salad tongs to coat the leaves and distribute cheese and vegetables evenly. Reserve the remaining dressing for guests to add more to taste.
GARNISH / SERVING
- 5
Sprinkle 1 tablespoon chopped fresh herbs (optional) over the tossed salad for color and fresh flavor. Plate or leave in the serving bowl and serve immediately so the greens remain crisp. Serve remaining dressing on the side.