Jersey Salad
Ingredients
For the Jersey Croutons:
- 1 tsp. dried oregano
- ½ tsp. kosher salt
- ½ tsp. garlic powder
- ¼ tsp. freshly ground black pepper
- 3 tbsp. olive oil
- 4 cups 1-inch bread cubes cut from a baguette
For the Jersey Salad Dressing:
- ½ cup red wine vinegar
- ½ cup Parmesean cheese, finely grated
- 2 tsp. garlic powder
- 1 tsp. kosher salt
- 1 tsp. dried oregano
- ¼ tsp. freshly ground black pepper
- ⅛ tsp. red pepper flakes
- Pinch of granulated sugar, optional
- 1 cup olive oil
For the Salad:
- 1 head romaine lettuce, cut into 1-inch pieces
- 2 cups red cabbage, thinly sliced
- 1 large carrot, peeled and cut with a vegetable peeler into ribbons
- 2 ounces Parmesean cheese, finely grated
Instructions
To prepare the croutons:
- Arrange a rack in the middle of the oven and pre-heat to 350°F.
- Place the oregano, salt, garlic powder and pepper in a small bowl and stir to combine; set aside.
- Place the bread cubes and oil in a medium bowl; toss to combine; set aside to soak for a few minutes; add the oregano mixture and toss to coat.
- Spread the croutons onto a rimmed baking sheet in an even layer.
- Place in the pre-heated oven and bake until lightly browned; about 10 minutes.
To prepare the dressing:
- Place the vinegar, cheese, garlic powder, salt, oregano, black pepper, red pepper flakes and sugar, if using, in a medium bowl and whisk to combine.
- While whisking, slowly drizzle the oil into the vinegar mixture until emulsified.
To prepare the salad:
- Place the romaine, cabbage and carrots in a large bowl, drizzle with about 1/4 cup of the dressing, and toss to combine.
- Taste and add more dressing, if needed.
- Add 1 cup of the croutons and toss again.
- Top with more grated cheese and serve immediately (this salad is best eaten immediately).
Notes
The croutons recipe makes about 3 cups of croutons; 1 cup will be used for this salad.
The vingear recipe makes about 2 cups; 1/4 to 1/2 cup will be used for this salad.
Leftover croutons can be stored in an airtight container, at room temperature, for a few days; leftover dressing can be stored in an airtight container in the refrigerator for up to 5 days; re-whisk before using.