Mini Lux Salad Recipe

Preheat and toss

Preheat the oven to 375°F (190°C). In a medium bowl, combine the bread cubes, 2 tbs olive oil, minced garlic, 0.25 tsp salt and 0.5 tsp dried oregano. Toss until the bread is evenly coated.

Spread the seasoned bread cubes in a single layer on a baking sheet. Bake for 10–12 minutes, stirring once halfway through, until golden and crisp. Remove from oven and let cool; croutons will crisp further as they cool.

In a small bowl or jar, combine 1 tbsp red wine vinegar, 0.5 tsp Dijon mustard, 0.5 tsp honey, minced shallot, 0.25 tsp salt and 1/8 tsp black pepper.

Whisk in 3 tbs extra-virgin olive oil until emulsified, or close the jar and shake vigorously. Taste and adjust seasoning — add a bit more vinegar for brightness or a pinch more honey if too sharp.

Place 5 cups mixed baby greens in a large mixing bowl. Add 1 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber (if using) and 1/4 cup torn fresh basil.

Drizzle about half the vinaigrette over the greens (roughly 1–1.5 tbs). Gently toss to coat evenly. Taste and add more dressing if desired — the goal is a light, even coating.

Add the cooled garlic croutons and toss gently to combine so they remain distributed. Sprinkle 1/4 cup shaved Parmesan over the top.

Season with remaining 1/2 tsp salt and 1/4 tsp black pepper if needed (adjust carefully because the Parmesan and croutons contain salt). Serve immediately so croutons stay crisp.