Feedsack House Salad Recipe
House Mix of Romaine and Mixed Greens with Cherry Tomatoes, Red Onions, Cucumbers, Cheddar Jack Cheese, Garlic Herbed Croutons, and Boiled Egg
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Ingredients
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Salad
Garlic Herbed Croutons
Dressing (Simple Vinaigrette)
Method
Salad
Prep vegetables
Rinse the romaine and mixed baby greens thoroughly in cold water. Dry using a salad spinner or clean kitchen towels. Chop romaine into roughly 1-inch pieces. Halve the cherry tomatoes, thinly slice the red onion into half-moons, and slice the cucumber into 1/4-inch rounds. Place all prepared vegetables in a large mixing bowl.
Boil eggs
Place 2 large eggs in a small saucepan and cover with cold water by about 1 inch. Add 1/2 tsp salt. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to maintain a simmer and cook 9 minutes for firm-yolk boiled eggs. Immediately transfer eggs to an ice bath for 5 minutes. Peel, dry, and quarter each egg. Set aside.
Assemble salad
Add shredded cheddar jack cheese to the large bowl with the greens and vegetables. When croutons are ready (see next section), add them to the bowl. Gently toss to combine just before dressing to keep croutons crisp. Arrange quartered boiled eggs on top or gently fold them into the salad depending on presentation preference.
Garlic Herbed Croutons
Preheat oven to 375°F (190°C). On a rimmed baking sheet, toss 2 cups cubed day-old bread with 2 tbs olive oil, 2 cloves minced garlic, 1 tsp dried parsley, 1/2 tsp dried oregano, 1/4 tsp kosher salt, and 1/4 tsp black pepper until cubes are evenly coated.
Spread bread cubes in a single layer and bake for 10–12 minutes, stirring once halfway through, until golden and crisp. Remove from oven and let cool on the pan. Taste and adjust seasoning if needed. Use immediately or store cooled croutons in an airtight container for up to 2 days.
Dressing (Simple Vinaigrette)
In a small bowl or jar, combine 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/2 clove minced garlic, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper. Whisk vigorously or shake in a sealed jar until the dressing emulsifies and is smooth.
Taste and adjust: add more vinegar for brightness, a pinch more salt if needed, or a touch more honey to balance acidity. Keep at room temperature until ready to toss with salad.