Calabrian Pepper, Pickled Onion, Italian Greens, Croutons, Honey And Balsamic Bread Crumb Reduction Recipe

Preparation Steps

1. 1

   Pickle the Onions

   Thinly slice the red onion and place it in a bowl. Pour boiling water over the onions to soften them, then drain. In a separate bowl, mix equal parts vinegar and water with a pinch of salt and sugar. Add the onions and let them pickle for at least 30 minutes.

2. 2

   Prepare the Balsamic Reduction

   In a saucepan over medium heat, combine balsamic vinegar and honey. Bring to a simmer and reduce heat to low. Stir occasionally until the mixture thickens and coats the back of a spoon, around 15-20 minutes.

3. 3

   Toast the Croutons

   Cube the crusty bread and toss it with olive oil, salt, and pepper. Spread the cubes on a baking sheet and toast in a preheated oven at 375°F (190°C) for about 10-15 minutes or until golden brown and crispy.

4. 4

   Assemble the Salad

   In a large bowl, combine the Italian greens, pickled onions (drained), and sliced Calabrian peppers. Drizzle with olive oil and season with salt and pepper. Toss gently to combine.

5. 5

   Serve

   Divide the salad among serving plates, top with croutons, and drizzle with the balsamic reduction. Enjoy!