Classic Salad de Maison

This salad de maison recipe transforms simple ingredients into an unforgettable combination that has been my go-to for family gatherings and potlucks for years. The perfect balance of textures and flavors creates a salad that even the most devoted salad skeptics will devour.

I first made this salad for a summer barbecue five years ago, and it's been requested at every family gathering since. My nephew who claims to hate vegetables somehow manages to eat three servings every time.

Ingredients

• Romaine hearts perfect foundation providing crisp texture and mild flavor that pairs beautifully with the other ingredients
• Bacon adds smoky richness that transforms this from an ordinary salad to a memorable dish
• Slivered almonds toasted to enhance their nutty flavor and provide essential crunch
• Grape tomatoes sweet bursts of juicy goodness that balance the savory elements
• Swiss cheese brings a mild nutty flavor that melts slightly when tossed with warm bacon
• Parmesan cheese adds sharp salty notes that enhance every bite
• Croutons provide additional texture and soak up the delicious dressing
• Fresh lemon juice in the dressing brightens everything with necessary acidity
• Light olive oil creates a silky dressing without overpowering the other flavors
• Dijon mustard acts as both an emulsifier and flavor enhancer

Step-by-Step Instructions

Prepare the Dressing

Combine olive oil, fresh lemon juice, minced garlic, dijon mustard, honey, salt and pepper in a jar. Shake vigorously until well combined. Make sure the honey fully incorporates by stirring if needed. Refrigerate while preparing other ingredients to allow flavors to meld.

Toast the Almonds

Spread slivered almonds in an even layer on a small baking sheet. Toast in a 350°F oven for 6 to 10 minutes, watching carefully and tossing halfway through. They should reach a light golden brown and become fragrant. Remove immediately to prevent burning and set aside to cool completely.

Cook the Bacon

Line a baking sheet with foil for easy cleanup. Arrange bacon strips in a single layer without overlapping. Bake at 400°F for 13 to 18 minutes until browned and nearly crisp. The bacon will continue crisping as it cools. Transfer to paper towel lined plate to drain excess grease before chopping into bite sized pieces.

Prepare the Lettuce

Rinse romaine hearts thoroughly under cold running water to remove any grit or sand. Dry completely using a salad spinner working in batches for best results. Properly dried lettuce ensures the dressing will adhere properly rather than sliding off. Tear or chop into bite sized pieces.

Assemble the Salad

Place prepared romaine in a large serving bowl. Add cooled toasted almonds, chopped bacon, halved grape tomatoes, Swiss cheese and Parmesan cheese. Shake the dressing once more to recombine and pour over the salad. Toss gently but thoroughly to coat everything evenly. Add croutons last and toss briefly to incorporate without making them soggy.

Save

The toasted almonds are truly the secret weapon in this recipe. I discovered their importance accidentally when I forgot to add them once and the salad lacked that special something. The warmth from toasting transforms them from a simple garnish to an essential component.

Make Ahead Tips

This salad is all about proper timing for maximum freshness. You can prepare most components up to three days ahead and store separately. Wash and thoroughly dry the romaine, then wrap in paper towels and store in an airtight container. Toast the almonds and store at room temperature in a sealed container. Cook and chop the bacon, refrigerating in a sealed container. Make the dressing and refrigerate. When ready to serve, simply toss everything together with fresh croutons for an impressive dish with minimal last minute prep.

Perfect Substitutions

While this recipe is perfect as written, you can easily adapt it based on what you have available. Baby arugula or spring mix can replace up to half the romaine for a different flavor profile. Walnuts or pecans make excellent alternatives to almonds. Feta or blue cheese can stand in for Swiss cheese if you prefer a more assertive flavor. For a vegetarian version, use roasted chickpeas seasoned with smoked paprika instead of bacon.

Serving Suggestions

This versatile salad pairs beautifully with almost any main course. Serve alongside grilled chicken or steak for a complete meal. For an elegant dinner party, present it before a pasta course. During summer months, it makes the perfect accompaniment to burgers or grilled salmon. For a standalone lunch, add a protein like grilled chicken, hard boiled eggs or chickpeas to make it more substantial.

History Behind The Dish

This style of composed salad with bacon and mixed toppings originated in American restaurants during the 1950s when chefs began experimenting with salads as significant menu items rather than mere side dishes. The fancy French name "Salad de Maison" simply means "house salad" and was often used to elevate simple dishes on restaurant menus. The combination of bacon, cheese, and croutons became immensely popular, evolving into countless variations across American cuisine.

Recipe FAQs

→ What can I substitute for romaine hearts?

If romaine hearts aren't available, you can substitute 2 (9 oz) bags of pre-chopped romaine lettuce hearts or 1 1/2 heads of regular romaine lettuce. Just make sure to wash and dry thoroughly.

→ Can I make the dressing ahead of time?

Yes! The lemon vinaigrette can be made up to 3 days in advance and stored in the refrigerator. Just shake well before using as the ingredients will separate when sitting.

→ What other cheeses work well in this salad?

While Swiss and parmesan create a perfect flavor balance, you could substitute Gruyère for Swiss, or Pecorino Romano for parmesan. Feta or goat cheese would also work well for a tangier flavor profile.

→ How can I make this salad vegetarian?

To make this salad vegetarian, simply omit the bacon or substitute with smoky tempeh bacon or roasted chickpeas seasoned with smoked paprika for a similar savory crunch.

→ Can I prepare components ahead for a party?

Yes! Toast the almonds, cook and chop the bacon, wash and dry the lettuce, and make the dressing up to a day ahead. Store components separately in the refrigerator and assemble just before serving to maintain freshness and crunch.

→ What type of olive oil works best for the dressing?

Light olive oil is recommended as it has a milder flavor that won't overpower the other ingredients. Regular olive oil can be substituted for a more pronounced olive flavor, or vegetable oil for an even milder taste.