Herbs-and-Greens Salad

Oxmoor House
A light lemon touch flavors the croutons and vinaigrette in Herbs-and-Greens Salad--made with butter lettuce, baby spinach, escarole, parsley, and chives.

Yield:

Makes 6 to 8 servings

Recipe from

Recipe Time

Hands-on: 10 Minutes
Total: 30 Minutes

Ingredients

1/2 teaspoon lemon zest
4 tablespoons olive oil, divided
3 cups (1-inch) olive bread cubes*
4 cups torn butter lettuce (about 1 head)
2 cups firmly packed fresh baby spinach
1 cup torn escarole
1/2 cup loosely packed fresh parsley leaves
1/4 cup fresh (1-inch) chive pieces
2 tablespoons fresh lemon juice

Preparation

1. Preheat oven to 425°. Stir together lemon zest and 1 Tbsp. olive oil in a large bowl. Add bread cubes, and toss to coat. Arrange in a single layer on a baking sheet. Bake 5 minutes or until crisp. Let cool completely (about 15 minutes).

2. Meanwhile, combine butter lettuce and next 4 ingredients in a large bowl. Drizzle with lemon juice and remaining 3 Tbsp. olive oil, and toss to coat. Add salt and pepper to taste. Serve immediately with toasted bread cubes.

*Ciabatta, focaccia, or country white bread may be substituted.

Note:

December 2011