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Simple Side Salad Recipe

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4.2 from 63 reviews

A vibrant and easy-to-make Simple Side Salad featuring homemade crispy croutons, fresh vegetables, toasted almonds, and a tangy Dijon vinaigrette, perfect as a refreshing accompaniment to any meal.

Ingredients

Croutons

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh parsley leaves
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper (to taste)
  • 4 cups ciabatta, baguette or sourdough bread cubes

All-Purpose Dressing

  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper (to taste)

Salad

  • 1 head romaine lettuce (roughly chopped)
  • 1 cup halved cherry tomatoes
  • 2 Persian cucumbers (sliced)
  • 1 carrot (grated)
  • 1/4 small onion (thinly sliced)
  • 1/3 cup sliced toasted almonds
  • 1/3 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper (to taste)

Instructions

  1. Prepare the croutons: Preheat your oven to 400°F (200°C). In a small bowl, whisk together 3 tablespoons of olive oil, chopped parsley, and garlic powder, seasoning with salt and pepper to taste. Spread the bread cubes evenly on a baking sheet, pour the olive oil mixture over them, and toss gently to coat all pieces.
  2. Bake the croutons: Place the baking sheet in the oven and bake the bread cubes until they are crisp and golden brown, about 13 to 15 minutes. Once done, remove from the oven and set aside to cool.
  3. Make the all-purpose dressing: In a medium bowl, whisk together 1/2 cup olive oil, red wine vinegar, Dijon mustard, dried oregano, and garlic powder. Season the dressing with salt and pepper to taste, adjusting the flavors as desired.
  4. Assemble the salad: In a large bowl, add the roughly chopped romaine lettuce. Top with halved cherry tomatoes, sliced cucumbers, grated carrot, thinly sliced onion, toasted almonds, grated Parmesan, and the cooled croutons.
  5. Toss the salad: Pour half of the prepared dressing over the salad ingredients and gently toss until everything is well coated. Serve immediately with the remaining dressing on the side for extra flavor.

Notes

  • For crispier croutons, you can toast them a few minutes longer but watch carefully to avoid burning.
  • Use fresh, high-quality ingredients like extra-virgin olive oil and freshly grated Parmesan for best flavor.
  • Feel free to substitute the almonds with walnuts or pecans for a different crunch.
  • This salad pairs well with grilled meats or as a light lunch on its own.
  • Store any leftover dressing separately in the refrigerator for up to 3 days.

Find it online: https://justsosavory.com/simple-side-salad-recipe/