House Salad Recipe

Prepare greens

Place 6 cups of mixed salad greens in a large chilled bowl. Gently fluff to separate leaves and remove any large stems or wilted pieces.

Slice cucumber

Wash the English cucumber. If the skin is waxy, peel half or completely according to preference. Slice the cucumber into 1/8- to 1/4-inch rounds (or half-moons if preferred). Use about the entire cucumber. Add slices to the bowl with greens.

Halve tomatoes

Wash 1 cup of cherry tomatoes and cut them in half (or quarters if large). Add to the bowl with greens and cucumber.

Thinly slice onion

Peel 1/4 of a red onion and slice it very thin (use a knife or mandoline). Separate into rings and scatter through the salad. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes then drain before adding.

Optional garnish

Chiffonade or roughly chop 2 tablespoons fresh parsley and sprinkle over the salad for color and brightness.

Combine vinegar and aromatics

In a small bowl or jar, combine 3 teaspoons champagne vinegar, 1 teaspoon minced shallot, 1/2 teaspoon Dijon mustard, and 1/2 teaspoon honey. Stir or whisk until the mustard and honey are dissolved.

Emulsify dressing

While whisking continuously (or with the jar lid on, shake vigorously), slowly stream in 4 tablespoons extra-virgin olive oil until the mixture emulsifies into a smooth vinaigrette. If the dressing is too thick, whisk in up to 1 teaspoon cold water to reach desired consistency.

Season

Season the vinaigrette with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add a little more vinegar if you want brighter acidity, or a touch more honey if you prefer sweeter.

Dress the salad

Just before serving, drizzle about half to two-thirds of the vinaigrette (approximately 2 to 3 tablespoons) over the greens, cucumber, tomatoes, and onion. Gently toss using salad tongs or clean hands until the leaves are evenly coated. Add more vinaigrette to taste, but avoid overdressing.

Serve

Transfer the tossed salad to individual plates or serve family-style. Pass remaining vinaigrette at the table. Serve immediately so greens remain crisp.