Ingredients:

  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 teaspoon Dijon Mustard
  • 1 clove Fresh Garlic, finely minced
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Caster Sugar or Honey
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1 large head Romaine Lettuce, washed & dried
  • 1/2 head Iceberg Lettuce, washed & dried
  • 1 cup Cherry Tomatoes, halved
  • 1 cup English Cucumber, diced
  • 1/4 cup Red Onion, thinly sliced
  • 1 cup Dried Bread Croutons
  • 1 tablespoon Fresh Parsley, chopped (optional garnish)

Instructions:

  1. Combine Vinaigrette Ingredients: Pour the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, sugar/honey, salt, and pepper into a jar with a tight-fitting lid.
  2. Emulsify: Secure the lid tightly and shake vigorously for 30–60 seconds, until the dressing is thoroughly combined and slightly thickened. Taste and adjust seasoning if necessary. Set aside, or chill in the refrigerator.
  3. Wash and Dry Greens (Crucial Step): Wash the Romaine and Iceberg lettuces thoroughly. Use a salad spinner or lay them out on a clean tea towel to ensure they are completely dry.
  4. Chop Greens: Roughly chop the lettuce into bite-sized pieces. Place the chopped greens into a large, ideally chilled, salad bowl.
  5. Prep and Combine Vegetables: Dice the cucumber, halve the cherry tomatoes, and slice the red onion very thinly. Add these prepped vegetables to the bowl with the lettuce.
  6. Dress (Just before serving): Pour about two-thirds of the chilled vinaigrette over the salad greens. Do not overdress.
  7. Toss Gently: Using two large spoons or clean hands, gently toss the salad mixture until the greens are lightly coated with the dressing.
  8. Final Touches: Add the croutons and the optional fresh parsley. Give the salad one final, very quick toss.
  9. Serve Immediately: Serve the Mother-in-Law’s House Salad straight away while the greens are still crisp.