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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

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