A great base salad, with a wonderful dressing. I added cubed fresh mozzerella (crumbled feta would be great as well), tore up some fresh basil to give it some sweet freshness. Homemade croutons topped it off. To make the croutons, by a loaf of crusty French bread (day old works best), cut into cubes. Coat the bottom of a pan with extra virgin olive oil (adjust size of pan and amount of EVOO to the number of croutons you plan on making). Add fresh garlic, kosher salt and pepper to taste to the EVOO and sautee for a few minutes. Add cubed bread and toss until brown. Croutons will be crispy with a little bit of chewy on the inside. Let sit on heat for a bit to make completley crispy.
Enjoy, on this salad and many others.
Was this review helpful?
[
YES
]
0 users found this review helpful
What's this?