Homemade garlic croutons can be made with ciabatta, sourdough, or baguette, baked until crisp and golden brown.
This 5-minute dressing requires just a handful of pantry staples – extra virgin olive oil (EVOO), red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt and pepper.
Use leafy, hearty greens such as romaine or pre-packaged spring mix.
Cherry and grape tomatoes are best for salads as they are smaller and bite-sized. Always use tomatoes that are firm to the touch to avoid a mushy, soggy salad.
Persian cucumbers have an extra crunch, and are small, sweet and firm with minimal seeds (and don’t require peeling). English cucumbers can also be used.
Use a box grater or food processor to shred or grate carrots.
Raw red onions are ideal in salads for their crisp, mild flavors.
Add a bit of crunch to your salad with almonds, pecans or walnuts. Toasted nuts will add even more robust flavors.
This recipe utilizes freshly grated Parmesan cheese, but feta, gorgonzola, pecorino, cheddar, mozzarella or goat cheese are all great alternatives.
