Source: 12 Months of Monastery Salads
Made: January 11, 2014
Yield: 6 servings
Time to make: 25 minutes
I have allowed time to prepare the croutons and boil an egg for garnish. The salad itself takes scarcely 10 minutes to put together. The dressing is especially delicious.
I had to make one substitution. Boston lettuce is near impossible to get in Toronto in January. Sturdy lettuces like Romaine and iceberg dominate the shelves at this time of year. So I replaced the Boston lettuce with fresh spinach. I also ducked out of making the croutons myself and used a commercial preparation instead. My bad! Will try this again when I can get Boston lettuce and maybe do the croutons myself then, too.
¼ cup olive oil
2 garlic cloves, minced
3 slices whole wheat bread cut into 1” cubes
1 head Boston lettuce, torn into bite-sized pieces
1 medium-sized head Romaine lettuce, torn into bite-sized pieces
1 medium sized red onion, thinly sliced
½ cup crumbled French or Danish blue cheese
¼ cup freshly grated Parmesan cheese
½ cup extra virgin olive oil
3 Tbsp. red wine vinegar
1 Tbsp. fresh lemon juice
¼ tsp. Tabasco sauce
1 tsp. Dijon, Meaux or other French mustard
Salt and freshly ground black pepper to taste
1 hard boiled egg, peeled and chopped for garnish.
Heat olive oil in a large skillet over medium-high heat.
Add the garlic and stir well once.
Immediately add the bread cubes and cook, stirring until they are lightly browned on all sides.
Remove the croutons from the skillet and set aside.
Assemble the salad
Put greens and onions in a deep salad bowl.
Add the blue cheese and the Parmesan cheese.
Toss gently to mix.
Make the Vinaigrette
Whisk oil, vinegar, lemon juice, Tabasco sauce, mustard, salt and pepper together in a cup or bowl until thickened.
Pour the vinaigrette over the salad and toss gently to coat.
Add the croutons and the chopped hard-boiled egg and toss once more.