Spring Bread Salad
You might be a bit confused about this recipe based on the title. Let me clear it up for you. Picture the crispiest, most delicious croutons you’ve ever tasted and make them the main star of your springy salad with a bright dressing to liven it all up. That’s this salad in a nutshell. Speaking of nuts, you can throw some of those in there as well if you’d like. Use what you have and enjoy! This makes such a delicious carbohydrate rich side with the bright acidic flavors to wake up your digestion. It’s perfect for spring!
Ingredients:
Makes 8 servings
Croutons:
1/2 loaf of sourdough bread, torn or cut into 1 inch chunks)
2 tablespoons olive oil
salt and pepper to taste
italian seasonings
Dressing:
2 tablespoons olive oil
1 tablespoon red or white wine vinegar
1 clove of garlic, finely grated
1 teaspoon dijon mustard
1 teaspoon honey
1 small shallot, thinly sliced
Salad:
A few handfuls of arugula, butter lettuce, and whatever salad greens you love
2-3 small radishes sliced thinly
1/4 cup chopped dill and parsley
1/2 cup feta or goat cheese, crumbled
Directions:
Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Toss the bread cubes with the olive oil, salt, pepper, and italian seasonings. Place on the baking sheet and pop in the oven for about 10 minutes until golden. Let them cool while you assemble the salad. In a salad bowl, whisk together all the dressing ingredients. Add the greens and croutons and toss in the dressing. Add the radishes, herbs, and cheese and toss once more.
