In the Kitchen with Amelia & Teddy: Easy Salad Recipe

Boring salads, no more!

RECIPE: From-Basic-to-Very-Special Salad

Serves 2-4

For the salad:

• 8 oz. of Mesclun or Arugula, washed and dried
• 1/3 to 1/2 cup grated Parmesan
• homemade croutons (optional) (recipe follows)
• 1 avocado, pitted and sliced or diced (optional)
• 1 super ripe tomato, chopped (optional)
• 1 hard-boiled egg, grated (optional)

For the dressing:

NOTE: please use these measurements as a jumping off point. I usually start with this and then taste to see if it needs more lemon, olive oil, or salt.
Something I've learned over the years is that the dressing should taste delicious all on its own, so aim for that.

• Scant ¼ cup of freshly-squeezed lemon juice
• Scant ½ cup extra virgin olive oil
• salt and pepper
• ¼ cup chopped yellow onion (optional)

Place lettuce in a large bowl. Top with Parmesan. If using, add the croutons, avocado, tomato, and/or egg. Pour over most of the dressing, toss, and taste. If it needs more dressing, add it.

For the croutons:

• about one third of a sourdough baguette (One- or two-day-old bread is great here.)
• extra virgin olive oil
• salt and pepper

Preheat the oven to 400 degrees. Slice the bread into bite-sized squares. Toss these pieces onto a small baking sheet. Drizzle the pieces with olive oil, just enough so that each square gets at least one stripe of oil. Then, sprinkle with salt and pepper. Using your hands or a utensil, stir the bread around on the pan so that each piece becomes lightly coated. Pop into the oven for 7-10 minutes, or until lightly browned.