Jul 14 2026
RestaurantsFore Street RestaurantMixed Organic Greens Recipe

Mixed Organic Greens Recipe

Time30m
Serves4

Sourdough Crouton, Barrel Aged Cider Vinaigrette

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Ingredients

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Salad Greens & Garnishes

Method

Sourdough Croutons

  1. 1

    Preheat & prepare bread

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

  2. 2

    In a small microwave-safe bowl or small skillet, warm the olive oil and butter together until the butter melts. Stir in the minced garlic, sea salt and black pepper.

  3. 3

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

  4. 4

    Bake for 10–14 minutes, tossing once halfway through, until the croutons are golden and crisp. Remove from oven and let cool on the pan. Croutons will crisp further as they cool.

Barrel-Aged Cider Vinaigrette

  1. 5

    In a medium bowl or jar, combine the barrel-aged apple cider vinegar, Dijon mustard, honey (or maple), and minced shallot. Whisk or shake to combine.

  2. 6

    Slowly drizzle in the extra-virgin olive oil while whisking vigorously (or secure lid on jar and shake) to emulsify. Taste and season with the sea salt and black pepper. Adjust sweetness or acidity to taste (add 1/2 tsp more honey or 1/2 tbs more vinegar if needed).

  3. 7

    Let the vinaigrette sit 5–10 minutes at room temperature to allow the shallot to soften and flavors to meld. Whisk again before using.

Salad Assembly

  1. 8

    If using red onion, place the sliced onion in a small bowl of cold water and let sit 5 minutes, then drain and pat dry to remove bite.

  2. 9

    Place the mixed organic greens and any additional leafy components (radicchio, baby spinach) into a large salad bowl. Add the halved cherry tomatoes, cucumber, drained red onion, and chopped fresh herbs.

  3. 10

    Just before serving, drizzle about half the vinaigrette over the greens (reserve remainder for guests or to adjust dressing level). Toss gently but thoroughly with salad tongs or clean hands to coat leaves evenly.

  4. 11

    Scatter the warm or cooled sourdough croutons over the dressed salad. Sprinkle optional crumbled goat cheese or shaved Parmesan and toasted nuts if using.

  5. 12

    Serve immediately with the remaining vinaigrette on the side. Taste and finish with additional salt and pepper if desired.

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