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–+ servings

Easy House Salad Recipe (Salade Maison)

This easy house salad recipe combines fresh, crisp ingredients with a tangy homemade lemon vinaigrette, perfect for a quick meal or side dish.
Its balance of sweet, salty, and crunchy elements makes it a versatile addition to any table, whether for everyday meals or special occasions.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Salad
Cuisine French Inspired
Servings 8

Ingredients
  

For the Lemon Vinaigrette:

  • 1/4 cup freshly squeezed lemon juice from 1½ to 2 lemons
  • 2 small garlic cloves pressed or grated
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon fine sea salt plus more to taste
  • 1/4 teaspoon freshly ground black pepper plus more to taste
  • 2/3 cup extra-virgin olive oil

For the Salad:

  • 6 slices regular-cut bacon
  • 1/2 cup slivered almonds
  • 2 medium heads of romaine lettuce chopped (about 12 cups)
  • 2 cups cherry tomatoes halved
  • 3/4 cup shredded Swiss cheese
  • 1/2 cup finely shredded Parmesan cheese
  • 1 cup store-bought croutons of your choice

Instructions
 

  • Make the Lemon Vinaigrette: Combine the lemon juice, garlic, Dijon mustard, honey, sea salt, and black pepper in a jar with a lid. Pour in the olive oil, seal the jar, and shake vigorously until the mixture becomes smooth and creamy. Taste and adjust seasoning, if needed, and set aside.
  • Cook the Bacon: Heat a skillet over medium heat and cook the bacon until crispy, about 3 minutes per side. Remove the bacon and place it on a paper towel-lined plate to drain excess grease. Once cooled, chop the bacon into small pieces.
  • Toast the Almonds: In a dry skillet over medium heat, toast the slivered almonds for about 3 to 5 minutes, stirring often to prevent burning. Remove from heat when the almonds are golden and aromatic, then let them cool.
  • Assemble the Salad: In a large serving bowl, toss together the chopped romaine lettuce, halved cherry tomatoes, Swiss cheese, Parmesan cheese, bacon pieces, toasted almonds, and croutons. When ready to serve, drizzle the salad with the prepared lemon vinaigrette and toss well to coat everything evenly.
  • Storing Leftovers: Transfer any remaining vinaigrette to the jar, seal tightly, and refrigerate for up to one week.

Notes

Scaling Options: Halve the ingredients for a smaller batch.
Customization: Add extra croutons if you love more crunch.
Meal Prep Tip: Double the vinaigrette recipe to keep on hand for salads throughout the week.
Keyword Crunchy house salad, easy recipes, Easy salad recipe, Homemade vinaigrette recipe, Lemon vinaigrette salad, Quick salad ideas
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