Our Privacy/Cookie Policy contains detailed information about the types of cookies & related technology on our site, and some ways to opt out. By using the site, you agree to the uses of cookies and other technology as outlined in our Policy, and to our Terms of Use.


In the Kitchen with Amelia & Teddy: Fun With Salad

Fun With Salad

  • Makes


  • Meal
  • Prep

    10 minutes
  • Cook

    10 minutes
  • Total

    20 minutes


  • 2-3 thick slices of sourdough bread
  • 2-3 heads of romaine, washed, dried and chopped
  • ¼ cup grated Parmesan
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil + more for the croutons
  • 3 tablespoons heavy cream
  • salt and pepper


  • 1. To make the croutons, preheat the oven to 400F. Cut the bread into bite-size cubes and toss them with olive oil (about 3 tablespoons) and a bit of salt. Spread on a baking sheet and bake for about 7-10 minutes, or until the croutons turn golden and crisp. Remove from the oven and allow to cool.

  • 2. Whisk together the lemon juice, 3 tablespoons of olive oil, and 3 tablespoons of heavy cream until combined. Add a big pinch of salt and a few grinds of pepper. Taste it. If you want it to be tangier, add more lemon juice. If you want it to be a bit more mellow, add some olive oil, so on and so forth.

  • 3. Place the romaine in a bowl. Sprinkle over the croutons and Parmesan. Pour over the dressing and toss until all leaves are coated. 

Adapted from Alicia Waters

More from food