Is it just me or does it seem a good green salad recipe can be hard to come by? They all seem so similar, with some basic lettuce, maybe a hint of cheese and a few scarce tomatoes and a few basic options of that cringe worthy bottled dressings that has been straying in the refrigerator for months.
This salad is one of my all time favorite salads! How can you go wrong with cheese, bacon, almonds and homemade croutons? The recipe is adapted from a restaurant called The Lion House Restaurant. My family has been making this salad for years. Whenever it’s brought to a party everyone is coming back for seconds and thirds until the last person heading to the empty salad bowl is utterly disappointed when they find it has all been completely devoured.
Try this salad and it’s very likely to be come one of your favorites too!
Oh and warning, once you’ve had homemade croutons you will never go back to store bought croutons. Homemade croutons are at least a thousand times better and they are actually really easy to make.
Ritzy Green Salad (a must have recipe)
Yield: 6 servings
- 1 (10 oz.) pkg Hearts of Romaine Lettuce
- 1 cup grated Swiss cheese (4 oz.)
- 1/3 cup freshly grated Parmesan cheese
- 7 slices bacon , cooked and crumbled
- 1/2 cup slivered almonds , toasted
- 1 cup grape tomatoes , diced into halves
- 1/4 cup vegetable oil
- 1/4 cup olive oil
- 3 Tbsp fresh lemon juice
- 1 clove garlic , minced
- 1/4 tsp onion powder (optional)
- 1/2 tsp freshly ground black pepper
- 1/4 - 1/2 tsp salt , to taste
- 3 cups homemade croutons , recipe follows (recipe makes more than needed, refrigerate or freeze extra for a later use)
- 1/2 loaf day old french bread
- 1/3 cup extra virgin olive oil
- 1 tsp dried parsley
- 1/2 tsp dried basil
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
In a large mixing bowl, toss together lettuce, Swiss cheese, Parmesan cheese, crumbled bacon, almonds and tomatoes, set aside.
In a blender combine vegetable oil, extra virgin olive oil, lemon juice, minced garlic, onion powder, pepper and salt. Blend on low speed for 15 seconds. Pour mixture over salad and toss to evenly coat. Fold in croutons. Serve immediately.
Preheat oven to 300 degrees. Cut bread into slices about 1 inch thick, then cut into 1 inch cubes. Place diced bread on a cookie sheet and bake in preheated oven for 15 minutes. Remove from oven and pour toasted bread into a large mixing bowl.
In a separate mixing bowl, combine olive oil, parsley, basil, salt and pepper. Drizzle oil mixture over toasted bread. Toss to coat (I usually toss it for a few minutes to evenly coat). Return bread to cookie sheet and bake 15 - 18 minutes until golden. Remove from oven and allow to cool. Store in an airtight container.
Recipe source: adapted from the Lion House Restaurant