Local baby Greens Salad with Spring onion, Baby Tomatoes, Cucumber, Country loaf croutons, and Dijon Shallot Vinaigrette
Ingredients
- Croutons
- 1 cup Country loaf bread
- Olive oil
- Salt and Pepper
- For Dressing
- 1 Tbsp shallot chopped
- 1 Tbsp Dijon mustard
- 1/3 cup champagne or white wine vinegar may substitute red wine or sherry vinegar
- 2 Tbsp Honey
- 1/2 cup olive oil
- Salt and pepper to taste
- 8 oz baby greens
- 1/2 cup thin sliced spring onion
- 12 each baby tomatoes, cut in 1/2
- 12 slices English cucumber
Instructions
- make the croutons: Cut the bread into cubes and toss in a mixing bowl with a little olive oil, salt, and pepper. Coat evenly. Spread out on a flat sheet pan and bake in a preheated 350 degree oven for about 10 minutes until lightly browned and crisp all the way through. If they are still a little soft, turn down temperature and bake longer. Allow to cool.
- Make Dressing: Put all ingredients except oil in a blender. Turn blender on high, and drizzle in oil until a creamy emulsion has formed. Adjust seasonings as needed.
- Assemble sald on individual plates or in a communal bowl and serve dressing on the side or drizzled over the top. You can put croutons on the side if there are any gluten concerns.