Bitter Greens Salad with Sourdough Croutons and Warm Tomato Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Bake the croutons a day or two in advance; store at room temperature in a zip-top plastic bag. Make and refrigerate the vinaigrette a day ahead; reheat gently over low heat before tossing with the greens. Ingredients:
8 ounces sourdough bread, cut into 3/4-inch cubes (about 6 cups) |
cooking spray |
1/2 teaspoon lemon pepper |
1/4 teaspoon garlic powder |
6 cups trimmed arugula |
3 cups thinly sliced radicchio |
3 cups thinly sliced escarole |
1 1/2 tablespoons extravirgin olive oil |
1/4 cup finely chopped shallots |
4 garlic cloves, thinly sliced |
1 1/2 cups diced seeded plum tomato |
1/4 cup balsamic vinegar |
1 1/2 tablespoons brown sugar |
2 teaspoons dijon mustard |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup (2 ounces) grated fresh parmesan cheese |
Directions:
1. Preheat oven to 350°.
2. To prepare croutons, arrange bread cubes on a baking sheet. Lightly coat bread cubes with cooking spray. Sprinkle evenly with lemon pepper and garlic powder; toss to coat. Bake at 350° for 10 minutes or until crisp, stirring once.
3. To prepare salad, combine arugula, radicchio, and escarole in a large bowl.
4. To prepare vinaigrette, heat oil in a nonstick skillet over medium heat. Add shallots and garlic; cook 5 minutes, stirring occasionally. Add tomato; cook 2 minutes, stirring frequently. Stir in vinegar, sugar, mustard, salt, and black pepper. Reduce heat to low; cook 2 minutes or until warm. Drizzle warm vinaigrette over salad; toss gently to coat. Place 1 cup salad on each of 9 salad plates; top each serving with about 2 1/2 teaspoons cheese. Divide croutons evenly among salads.
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