The House Salad That Goes With Everything
Ingredients
Sourdough Croutons
- 2 Cups torn sourdough bread torn into pieces or cubes
- 2 Tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1/4 teaspoon Kosher salt
Salad
- 12 ounces fresh spring greens, baby lettuce, or greens of choice
- Kosher salt and black pepper
- 1 pint grape tomatoes halved
- 1 bell pepper dices
- 1/3 cup jarred mild banana peppers drained
- 1/3 cup freshly grated Parmesan
- 1/4 cup roasted, salted sunflower seeds
- House Vinaigrette
House Vinaigrette
- 3 tablespoons freshly squeezed lemon juice
- 1 Tablespoon red wine vinegar
- 2 teaspoons honey
- 1/2 teaspoon Dijon Mustard
- 2 garlic cloves finely minced or pressed
- 1 Tablespoon Parmesan Cheese finely grated
- pinch Kosher salt and black pepper
- pinch crushed red pepper flakes
- 1/2 cup extra-virgin olive oil
Instructions
Sourdough Croutons
- 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.
Salad
- 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!
House Vinaigrette
- 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.