House Salad

This house salad gets its character from pairing mild romaine with bitter radicchio. That contrast is what separates a restaurant-style salad from a bag of mixed greens. Shredded carrots, sliced cucumber, and wedged tomatoes round out the bowl with crunch, freshness, and color.

Keep the vinaigrette light. The radicchio already brings bold flavor, so a simple vinaigrette lets each ingredient come through without getting buried. Dress the salad right before serving so the greens stay crisp.

Pro Tips

• Tear the greens, don’t chop. Torn edges absorb dressing better and won’t bruise like knife-cut lettuce.
• Dry the greens thoroughly after washing. Water on the leaves dilutes the dressing and makes everything slide off.
• Slice the cucumber thin. Paper-thin rounds distribute evenly through the salad and you get cucumber in every forkful.
• Toss gently with your hands. Tongs crush delicate radicchio. Clean hands give you control and keep the leaves intact.

Variations

• Italian house salad: Add sliced red onion, pepperoncini, and shaved parmesan with an Italian vinaigrette.
• Protein addition: Top with grilled chicken or sliced steak to turn it into a main course salad.