Boise Vertical Field Greens Recipe

Prepare and toast croutons

Preheat oven to 375°F (190°C). In a mixing bowl combine 3 tbs olive oil, minced garlic, and 1 tbs melted butter (if using). Add the bread cubes and toss until evenly coated. Spread bread in a single layer on a rimmed baking sheet. Sprinkle 1/2 tsp fine sea salt over the cubes. Bake 10–12 minutes, stirring once halfway, until golden and crisp. Remove from oven and let cool on the tray; the croutons will crisp further as they cool.

Make the vinaigrette

In a small bowl or jar combine 3 tbs champagne vinegar, 1 tsp Dijon mustard, 1 tsp honey, and 1 tbs very finely minced shallot. Whisk or shake to emulsify while slowly pouring in 6 tbs extra-virgin olive oil until the dressing thickens and is well combined. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or sweetness as needed (add up to 1 tbs more vinegar or 1/2 tsp more honey). Refrigerate up to 3 days; bring to room temperature and re-emulsify before using.

Prep radishes and herbs: Trim radish tops and bottoms and thinly slice into rounds (use a mandoline for uniform paper-thin slices if desired). Reserve a few whole or halved radishes for garnish if you want visual height. Finely chop chives and parsley and set aside.

Dress greens: Place 6 cups mixed baby field greens in a large bowl. Add 2–3 tbs of the Champagne Vinaigrette (start light; you can add more). Gently toss the greens with clean hands or salad tongs until lightly and evenly coated. Season with a pinch of sea salt and 1/4 tsp freshly ground black pepper, tasting for balance.

Assemble vertical presentation: On individual plates (or one large platter), pile the dressed greens into a loose vertical mound by stacking handfuls on top of each other to create height. Tuck thin radish slices into the sides of the mound so they are visible on the exterior; stand a few halved radishes and a small cluster of microgreens or pea shoots into the top center to emphasize verticality.

Finish and serve: Scatter the warm garlic croutons over and around the base of the vertical greens so some cling to the sides. Sprinkle the chopped chives and parsley across the top and around the plate. If desired, drizzle a teaspoon of vinaigrette around the plate for extra shine. Serve immediately so croutons remain crisp.