This salad is absolutely one of my favourites. It’s simple and quick enough for a simple weeknight dinner, while being an excellent choice for a special occasion meal.
One more thing. Parmesan cheese… The “Parmesan” cheese you get in one of those large green jars in the middle isle of your grocery store is not really the true Parmesan, I’m really not quite sure what it is. If used in this recipe, the dressing will taste grainy. Real freshly shredded Parmesan is highly recommended. It is on the expensive side, but it will last you forever and bring big flavours to your meals.
Having said all that, in spirit of full disclosure, once in a while I reach for those green store bought “Parmesan” jars and it still adds nice flavour to the dressing. Perhaps use a bit less to help with the “graininess.”
I hope you give this a try as it’s completely scrumptious and so quick and easy to make!
Preheat the oven to 350. Melt butter in a skillet over medium heat, add garlic and cook for 15-30 seconds. Add bread cubes and toss. Season with garlic powder and salt to taste. Move the bread cubes to a baking sheet and bake, stirring frequently and watching not to burn, for about 15 minutes until golden and crisp. Remove from the oven and toss with a tablespoon or two of Parmesan cheese.
Whisk all of the dressing ingredients together. Ideally, do so couple of hours or the day before serving, so that the flavours could meld. However, the dressing may be used right away.
Toss lettuce with the dressing. It should be well coated but not swimming in the dressing - do not overdress. Add croutons and shave some fresh Parmesan cheese on top. Serve.
Ingredients
Directions
Preheat the oven to 350. Melt butter in a skillet over medium heat, add garlic and cook for 15-30 seconds. Add bread cubes and toss. Season with garlic powder and salt to taste. Move the bread cubes to a baking sheet and bake, stirring frequently and watching not to burn, for about 15 minutes until golden and crisp. Remove from the oven and toss with a tablespoon or two of Parmesan cheese.
Whisk all of the dressing ingredients together. Ideally, do so couple of hours or the day before serving, so that the flavours could meld. However, the dressing may be used right away.
Toss lettuce with the dressing. It should be well coated but not swimming in the dressing - do not overdress. Add croutons and shave some fresh Parmesan cheese on top. Serve.
