The Chef

Restaurants

Meals

Drinks

Restaurants›Anthony's at Sinclair Inlet›Garden Salad Recipe

Garden Salad Recipe

Name: Anthony's at Sinclair Inlets Garden Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 6 cups mixed salad greens (mix of romaine, baby spinach, arugula, and red leaf); 1 each ripe tomato, medium, cut into 1/2-inch wedges; 1 each English cucumber (or Persian), halved lengthwise and sliced 1/4 inch; 1 oz shredded or shaved Parmesan cheese; 0 to taste freshly ground black pepper; 0 to taste sea salt or kosher salt; 3 cups day-old ciabatta or French bread, cut into 1/2-inch cubes; 2 tbs extra-virgin olive oil; 2 cloves garlic, minced (about 2 small cloves); 1 tsp dried Italian seasoning or dried oregano; 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.5 cup extra-virgin olive oil; 3 tbs red wine vinegar; 1 tsp Dijon mustard; 1 tsp honey or maple syrup; 0.5 cloves garlic, minced; 0.5 tsp salt; 0.25 tsp freshly ground black pepper

Inspired by Anthony's at Sinclair Inlet

Time25m

Serves4

mixed greens, tomato, cucumber, garlic croutons, parmesan, choice of house made dressing.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad

6 cups mixed salad greens (mix of romaine, baby spinach, arugula, and red leaf)

1 each ripe tomato, medium, cut into 1/2-inch wedges

1 each English cucumber (or Persian), halved lengthwise and sliced 1/4 inch

1 oz shredded or shaved Parmesan cheese

0 to taste freshly ground black pepper

0 to taste sea salt or kosher salt

Garlic Croutons

3 cups day-old ciabatta or French bread, cut into 1/2-inch cubes

2 tbs extra-virgin olive oil

2 cloves garlic, minced (about 2 small cloves)

1 tsp dried Italian seasoning or dried oregano

1 tsp kosher salt

1/4 tsp freshly ground black pepper

House Dressing (Classic Vinaigrette)

1/2 cup extra-virgin olive oil

3 tbs red wine vinegar

1 tsp Dijon mustard

1 tsp honey or maple syrup

1/2 cloves Garlic, minced

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Method

Garlic Croutons

Preheat and prepare bread

Preheat oven to 375°F (190°C). Spread the cubed bread in a single layer on a rimmed baking sheet.

Make garlic oil

In a small bowl, combine 2 tablespoons extra-virgin olive oil, minced garlic, dried Italian seasoning, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir to incorporate.

Drizzle the garlic oil mixture evenly over the bread cubes and toss with your hands or a spatula until well coated. Spread cubes back into a single layer.

Bake for 10–12 minutes, stirring once halfway through, until croutons are golden brown and crisp. Remove from oven and let cool on the pan. Taste and adjust seasoning if desired.

House Dressing (Classic Vinaigrette)

In a small bowl or jar, combine 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 clove minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk to combine.

Slowly stream in 1/2 cup extra-virgin olive oil while whisking vigorously (or close jar and shake) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning—add a little more vinegar if you prefer brighter acidity or more honey for sweetness.

Set dressing aside at room temperature while assembling salad. If making ahead, refrigerate and bring to room temperature before serving; re-whisk or shake to re-emulsify.

Salad Assembly

Wash and thoroughly dry the mixed salad greens. Place 6 cups of mixed greens into a large salad bowl.

Slice the tomato into wedges (or dice if preferred) and add to the bowl with the sliced cucumber.

Toss the greens, tomato, and cucumber gently with just enough of the vinaigrette to lightly coat the leaves — about 3 to 4 tablespoons for 4 servings; reserve the rest of the dressing for guests to add more as desired.

Divide the dressed salad among 4 plates or bowls. Sprinkle about 1/4 ounce shaved or shredded Parmesan over each serving.

Top each portion with a generous handful (about 3/4 cup total per serving) of the garlic croutons. Finish with a light grind of black pepper and additional salt if desired.

Serve immediately so croutons stay crisp and greens remain fresh.