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

Recipe by Southern Living December 2011

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Credit: Oxmoor House

Recipe Summary test

hands-on:
10 mins
total:
30 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

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