Cookstr.com

Mixed Greens with Parmesan, Croutons, Bacon,

Contributors

Cookbook

Sharing the Table at Garland's Lodge

Published by Garland's Oak Creek Lodge

This image courtesy of Joseph DeLeo

Another classic salad for us at the Lodge, good any time of the year.

CostModerate

Easy

Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, main course

Dietary Considerationegg-free, peanut free, soy free, tree nut free

Equipmentblender

Mealdinner, lunch

Taste and Texturebuttery, crunchy, garlicky, herby, savory, spiced, tangy, tart

Type of Dishsalad

Ingredients

  • 4 quarts mixed greens (crisp romaine, spinach)
  • 2 cups shredded parmesan cheese (not grated or ground)
  • 12 ounces regular cut bacon, sliced thin and cooked crisp
  • 5 cups croutons
  • 1 large red onion, very thinly sliced in rings and separated
  • Half a loaf French, Italian, or sourdough bread cut into ¾-inch cubes, enough for 5 cups
  • 1/3 cup extra virgin olive oil
  • ½ cup butter (¼ pound)
  • 3 cloves garlic, peeled and crushed
  • ½ teaspoon salt
  • Pinch each dried basil, oregano, cayenne, celery seed
  • 4 tablespoons lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic, peeled and minced
  • 1 tablespoon plain yogurt
  • 2 teaspoons Dijon mustard
  • ½ teaspoon sugar
  • 1/8 teaspoon dried sage
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon dried oregano
  • pinch cinnamon
  • 1/3 cup olive oil
  • 1/3 cup extra virgin olive oil

Instructions

  1. Make the croutons: Heat the oven to 325°. Spread bread cubes in a sheet pan and bake for 10 minutes while preparing the seasoning. Melt the olive oil and butter in a small saucepan. Add the garlic, salt, oregano, basil, cayenne, and celery seed. Take the lightly toasted croutons from the oven (they should still be soft) and put them into a 2-quart bowl. Pour the seasoning oil over, turning and tossing to mix. Spread the croutons-again on the pan, return to the oven, and bake until crisp, but not hard, 10 to 15 minutes more. Cool on the pan, then transfer back to the bowl. Hold at room temperature until serving.

    Make the vinaigrette: Combine all in a 2-cup glass measure. Blend till smooth with a hand-held blender. Thin with a little water if needed. Makes about one cup.

  2. Place the greens in a bowl, add the croutons, dress with half the vinaigrette, mixing well but gently. Divide among 8 salad plates. Sprinkle the Parmesan over, then the bacon. Mound a small bundle of red onion on top. Serve immediately.

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Reviews

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
OR
Sign In using Email and Password