Bitter Greens Salad with Sourdough Croutons and Warm Tomato Vinaigrette

recipe
Bake the croutons a day or two in advance; store at room temperature in a zip-top plastic bag. Make and refrigerate the vinaigrette a day ahead; reheat gently over low heat before tossing with the greens.

Yield:

9 servings

Recipe from

Nutritional Information

Calories 149
Caloriesfromfat 30 %
Fat 5 g
Satfat 1.6 g
Monofat 2.5 g
Polyfat 0.6 g
Protein 5.8 g
Carbohydrate 21 g
Fiber 2 g
Cholesterol 4 mg
Iron 1.5 mg
Sodium 382 mg
Calcium 138 mg

Ingredients

Croutons:
8 ounces sourdough bread, cut into 3/4-inch cubes (about 6 cups)
Cooking spray
1/2 teaspoon lemon pepper
1/4 teaspoon garlic powder
Salad:
6 cups trimmed arugula
3 cups thinly sliced radicchio
3 cups thinly sliced escarole
Vinaigrette:
1 1/2 tablespoons extravirgin olive oil
1/4 cup finely chopped shallots
4 garlic cloves, thinly sliced
1 1/2 cups diced seeded plum tomato
1/4 cup balsamic vinegar
1 1/2 tablespoons brown sugar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
Remaining ingredient:
1/2 cup (2 ounces) grated fresh Parmesan cheese

Preparation

Preheat oven to 350°.

To prepare croutons, arrange bread cubes on a baking sheet. Lightly coat bread cubes with cooking spray. Sprinkle evenly with lemon pepper and garlic powder; toss to coat. Bake at 350° for 10 minutes or until crisp, stirring once.

To prepare salad, combine arugula, radicchio, and escarole in a large bowl.

To prepare vinaigrette, heat oil in a nonstick skillet over medium heat. Add shallots and garlic; cook 5 minutes, stirring occasionally. Add tomato; cook 2 minutes, stirring frequently. Stir in vinegar, sugar, mustard, salt, and black pepper. Reduce heat to low; cook 2 minutes or until warm. Drizzle warm vinaigrette over salad; toss gently to coat. Place 1 cup salad on each of 9 salad plates; top each serving with about 2 1/2 teaspoons cheese. Divide croutons evenly among salads.

Note:

Ann Taylor Pittman,

September 2004
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