2Cupstorn sourdough bread torn into pieces or cubes
2Tablespoons extra-virgin olive oil
1teaspoon garlic powder
12ounces fresh spring greens, baby lettuce, or greens of choice
Kosher salt and black pepper
1/3cupjarred mild banana peppers drained
1/3 cup freshly grated Parmesan
1/4cuproasted, salted sunflower seeds
3tablespoons freshly squeezed lemon juice
1Tablespoon red wine vinegar
1/2teaspoon Dijon Mustard
2garlic cloves finely minced or pressed
1TablespoonParmesan Cheesefinely grated
pinchKosher salt and black pepper
pinchcrushed red pepper flakes
1/2cupextra-virgin olive oil
Preheat the oven to 400 degrees F. Spread the bread pieces on the baking sheet and drizzle with the olive oil, tossing well. Sprinkle with the garlic powder and salt, tossing again. Bake for 15 to 20 minutes, or until golden and crisp.
Add your greens to the large bowl and season them liberally with salt and black pepper. Add the tomatoes, bell pepper, shallot, banana peppers, Parmesan, sunflower seeds, and croutons. Toss with the House Vinaigrette and serve!
In a small bowl, whisk together the lemon juice, vinegar, honey mustard, garlic, Parmesan, salt, black pepper, and red pepper flakes. continue to whisk while streaming in the olive oil. This dressing stays great sealed in the fridge for 3-4 days.