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Jersey Salad

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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.