Sensation Salad Recipe

Preheat & toss

Preheat the oven to 375°F (190°C). Put the cubed bread into a large bowl.

In a small bowl, whisk together 3 tbs olive oil, minced garlic, 1/2 tsp sea salt, 1/4 tsp black pepper and 1/2 tsp dried Italian seasoning until combined.

Pour the oil mixture over the bread cubes and toss thoroughly so each cube is coated evenly.

Spread the coated bread cubes in a single layer on a baking sheet lined with parchment or a silicone mat.

Bake for 10–14 minutes, stirring once halfway through, until the croutons are golden brown and crisp. Remove from oven and let cool. Taste and adjust seasoning if needed.

In a small jar or bowl, combine 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 2 tbs grated Parmesan, 1/2 tsp salt and 1/4 tsp black pepper.

Whisk vigorously while slowly streaming in 3 tbs olive oil until the dressing emulsifies and becomes slightly thickened. Taste and adjust lemon, salt or sweetness to preference.

If not using immediately, cover and refrigerate. Bring to room temperature and shake before using.

Place 5 cups mixed salad greens in a large bowl. Add 1/2 cup thinly sliced cucumber and 1 cup halved cherry tomatoes.

Drizzle about half of the dressing over the salad (reserve extra to serve). Toss gently with salad tongs or clean hands until greens are evenly coated but not soggy.

Add the cooled garlic croutons to the tossed salad and gently toss once to distribute.

Sprinkle 1/2 cup freshly grated Parmesan over the top and give a final light toss. Taste and add additional dressing, salt or pepper if desired.

Serve immediately so croutons remain crisp.