Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own.
Directions for: Italian Salad with Basil and Homemade Croutons
Ingredients
Italian Salad with Basil1 lb(s) mixed baby greens, cleaned and dried
1 bunch or 2 bunches fresh baby arugula, cleaned and dried
Half of a red onion, sliced thinly
1 large bunch of fresh basil leaves
cup pine nuts
100 g (4 ounce) wedge of Parmesan cheese
Homemade Croutons1 baguette, cut into 1-inch cubes
Olive oil, for drizzling
2 tsp dried oregano or basil
Salt and pepper
The Dressing1 Tbsp any type mustard
2 Tbsp red wine vinegar
3 Tbsp olive oil
Salt and pepper
Directions
Italian Salad with Basil1. Place salad ingredients in a large salad bowl. Shave the Parmesan cheese over the greens with a vegetable peeler.
Homemade Croutons1. Preheat oven to 350F.
2. Place bread cubes in a large bowl and drizzle thoroughly with olive oil.
3. Add dried herb, salt and pepper and toss well.
4. Pour onto a baking sheet and toast in oven until golden brown, about 15 minutes.
The Dressing1. Place all dressing ingredients into a small jar and shake well until emulsified.
2. Alternatively, place in a small bowl, and whisk well until emulsified.
3. Put some croutons on top of the salad. Pour the dressing and toss together well.
See more: Quick and Easy, Italian, Rice/Grain, Herbs, Vegetables, Salad