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A Simple Salad with Homemade Croutons

CALORIES PER SERVING
  • VEGETARIAN
  • PESCETARIAN
  • VEGAN
  • DAIRY-FREE
  • NO ADDED SUGAR
This simple salad is perfect. It has depth, crunch, bitter greens, and a lemon vinaigrette that brings it all together. Add a whole grain like farro and a lean protein like roasted chicken to make it a balanced and complete meal.

INGREDIENTS

1 head radicchio, sliced thin
2 endive, sliced thin
1 bunch arugula, large leaf or 2 cups baby arugula
2 persian cucumber, sliced thin
1/4 sourdough battard, cubed (for burnt croutons)
2 Tbsp mint, coarsely chopped
2 Tbsp chives, coarsely chopped
Juice from 1 lemon
1 Tbsp extra virgin olive oil (Olivaio)
Kosher salt

Directions

  1. Preheat oven to 450 F with a sheet tray inside

  2. In a large bowl, add bread cubes and a generous drizzle of extra virgin olive oil (EVOO) and a sprinkle of salt; gently toss

  3. Place croutons on hot sheet tray and bake until slightly burnt, about 5-8 minutes; remove from oven and cool

  4. Add radicchio, endive, arugula, cucumber, mint, and chives to a large bowl; drizzle with oil and juice from one lemon and gently toss

  5. Add burnt croutons and gently toss