Dress up a typical salad by using more refined greens, adding fresh herbs, and tossing it with high-quality olive oil and vinegar. Top the salad with warm slices of cheese-topped baguette. You can substitute chopped red onions for the shallots.
8 (1/2-ounce) slices French bread baguette
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons minced shallots
1 tablespoon sherry vinegar
2 teaspoons extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
3 cups gourmet salad greens
3 cups torn romaine lettuce
1/4 cup thinly vertically sliced red onion
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil
1 pint cherry tomatoes, halved
How to Make It
To prepare toasts, arrange the bread slices on a baking sheet. Broil 1 minute or until lightly browned. Turn bread over; sprinkle each slice with 1 1/2 teaspoons cheese. Broil 1 minute or until cheese begins to melt.
To prepare vinaigrette, combine the shallots and vinegar in a small bowl; let stand 5 minutes. Add oil, salt, mustard, and pepper; stir well with a whisk.
To prepare salad, place salad greens and remaining ingredients in a large bowl; toss gently to combine. Drizzle vinaigrette over salad, and toss gently to coat.