A Simple Salad with Homemade Croutons

CALORIES PER SERVING
- Level of difficulty: Easy
- Prep time: 10 min
- Cooking time: 10 min
- Servings: 4
- Notes
- 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
-
Preheat oven to 450 F with a sheet tray inside
-
In a large bowl, add bread cubes and a generous drizzle of extra virgin olive oil (EVOO) and a sprinkle of salt; gently toss
-
Place croutons on hot sheet tray and bake until slightly burnt, about 5-8 minutes; remove from oven and cool
-
Add radicchio, endive, arugula, cucumber, mint, and chives to a large bowl; drizzle with oil and juice from one lemon and gently toss
-
Add burnt croutons and gently toss