Green Salad Recipe

Prep and toss

Preheat oven to 375°F (190°C). Cut the day-old bread into 1/2-inch cubes to yield about 3 cups. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp melted butter (optional), minced garlic, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 1/4 tsp salt and 1/8 tsp black pepper. Add bread cubes and toss until evenly coated.

Bake

Spread coated bread cubes in a single layer on a baking sheet. Bake 10–12 minutes, tossing once halfway through, until golden brown and crisp. Remove and cool to room temperature; they will crisp further as they cool. Set aside.

Wash and dry mixed greens thoroughly and place in a large salad bowl (6 cups). Trim and halve cucumber lengthwise, then slice into 1/4-inch half-moons; add to bowl. Cut tomatoes into wedges or 1/2-inch dice and add. Thinly slice red onion into rings or half-rings and add about 1/4 cup. Thinly slice radishes and add. Chop 2 tbsp fresh parsley and sprinkle over the salad. Season lightly with 1/4 tsp salt and 1/8 tsp black pepper; toss gently to combine.

Add 1 to 1 1/2 cups herb croutons to the salad just before serving to maintain crunch.

In a small bowl or jar combine 2 tbsp balsamic vinegar, 1/2 tsp Dijon mustard and 1/2 tsp honey. Whisk in 3 tbsp extra-virgin olive oil in a slow stream until emulsified. Season with 1/8 tsp salt and a pinch (1/16 tsp) of black pepper. Taste and adjust sweetness or acidity as desired.

In a small bowl or jar, combine 2 tbsp fresh lemon juice, 1/2 tsp Dijon mustard and 1 tsp fresh thyme leaves (or 1/2 tsp dried). Whisk in 3 tbsp extra-virgin olive oil until emulsified. Season with 1/8 tsp salt and a pinch of black pepper. Taste and adjust seasoning.

In a small bowl, stir together 3 tbsp mayonnaise and 2 tbsp sour cream (or yogurt). Add 2 tbsp buttermilk to loosen. Fold in 3 tbsp crumbled bleu cheese. Add 1/2 tsp lemon juice or white wine vinegar and season with a pinch of black pepper (1/16 tsp). For a smoother dressing, whisk or pulse briefly in a blender. Chill until serving.

In a bowl combine 3 tbsp mayonnaise, 2 tbsp sour cream and 2 tbsp buttermilk. Stir in 1 tbsp chopped chives, 1 tbsp chopped parsley, 1/4 tsp garlic powder and 1/4 tsp onion powder. Season with 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Whisk until smooth and chill for at least 10 minutes to let flavors meld.

If not using dressings immediately, keep dressings refrigerated. Just before serving, choose one dressing and drizzle about 2–3 tbsp (or to taste) over the salad, then toss gently to coat. Taste and adjust with additional salt, pepper or a squeeze of lemon if desired. Top with remaining croutons and serve immediately.