The other night we made a grilled pizza! Post is coming, I promise! But for our starter, I found this recipe in the book called Relaxed Cooking, by Curtis Stone. I knew it’d be great for a summer night with a grilled pizza! The original recipe called for spinach, but since I’m just starting to enjoy spinach in my salads, I used an Italian blend instead. This salad was so yummy, the dressing was fantastic! Perfect to pair with a glass of Carl Reh Riesling. This makes two servings.
Italian Blend Salad With Crispy Bacon & Cheese Croutons (Printable Recipe)
Ingredients:
2 slices of crusty sourdough bread, crusts removed
2 ounces of unsalted butter
1/2 ounce of Dry jack Cheese, finely shredded
1 1/2 tablespoons of red wine vinegar
3 tablespoons of grape seed oil
1/2 tablespoon of flat leaf parsley
Salt and Pepper
4 slices of bacon
4 cups of Italian blend salad mix
1 tomato sliced
Directions:
- Heat oven to 400 degrees. Tear or cut bread into 1 inch pieces. Place bread pieces on a baking sheet and toast in oven, stirring pieces halfway through to ensure they cook evenly, 8 minutes or until they are dry and crisp. Remove from oven and crisp. Remove from oven; keep oven on.
- Melt butter in a small saucepan; drizzle the butter over croutons, toasting to cut them. Arrange butter-coated croutons close together in a single layer on the baking sheet. Sprinkle cheese generously over croutons are golden. Remove from oven; set aside to cool.
- Place vinegar in a medium bowl. Slowly add oil, whisking constantly to blend. Whisk in parsley and season with salt and pepper to taste.
- Heat a large skillet, over medium heat. Add bacon and cook about 3 minutes per side or until crisp and golden. Transfer to a paper towel to drain.
- Meanwhile, in a large bowl, toss salad with enough vinaigrette to coat; season with salt and pepper to taste. Break half the bacon into bite size pieces and add to the salad. Diving the salad among two salad bowls, garnish each salad with some tomato slices.
Enjoy!