tender salad greens with lemon-thyme vinaigrette and garlicky croutons

This is a great recipe to use with this month’s fresh, tender greens at the market, because the dressing is light and doesn’t weigh down the delicate leaves too much. These leaves will wilt quickly, though, so don’t dress the salad until just before you’re going to serve it! I make everyone sit down at the table first, before I toss the salad. You can serve this salad with shaved Parmesan cheese, if you like, but it’s also quite good with just the croutons. Make the croutons first, so they have time to cool a bit before you serve the salad.

I like to make this amount of vinaigrette, which makes enough for a couple of salads. It keeps just fine in the refrigerator for several days—just mix it up again before you use it. This recipe is based on one in rebar modern food.

garlicky whole-grain croutons

5 slices hearty whole-grain bread (preferably whole-wheat sourdough)
3 tablespoons olive oil
3 cloves garlic, minced or pressed in a garlic press
¼ teaspoon sea salt or kosher salt

vinaigrette

6 tablespoons lemon juice
2 teaspoons freshly grated lemon zest (I love my Microplane zester for this task)
½ to 1 small onion, finely minced (to your taste)
2 teaspoon minced fresh thyme
2 tablespoons honey
½ teaspoon sea salt or kosher salt
½ teaspoon freshly ground pepper
½ cup extra virgin olive oil

salad

large bowl of washed and dried tender salad greens, torn into bite-sized pieces
Parmesan cheese (optional), shaved into thin curls with a vegetable peeler

1. Preheat the oven to 350 degrees. Mash the garlic with the salt in the bottom of a medium-sized bowl. Stir in the olive oil. Cut the slices of bread into ½” cubes and toss them in the garlicky oil until the oil is thoroughly absorbed and distributed. Spread the bread cubes out on a baking sheet and bake for 15-25 minutes, until the croutons are crispy and golden-brown. Cool on the baking sheet.
2. While the croutons are baking, wash the lettuce, dry the leaves and tear into pieces, and place in a large salad bowl.
3. In a bowl, whisk together all the vinaigrette ingredients except the oil. Continue whisking while slowly drizzling in the oil. Correct seasoning to taste—if it’s too sharp and lemony, add a bit more salt, honey, and/or oil.
4. When you’re ready to sit down and eat, drizzle some of the dressing over the leaves and toss, adding more dressing as needed until all the leaves are lightly coated. Sprinkle with the optional Parmesan cheese, toss again to mix, and then toss in the croutons. Sprinkle with pepper and serve right away, before the lettuce wilts.