A Simple Salad with Homemade Croutons

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