| Recipes |

Pan-Fried Crouton and Garden Salad

Pan-Fried Crouton and Garden Salad

This salad is anything but same old. Homemade croutons cannot be compared to any store-bought variety. Dressed with the best… and you’ll keep coming back for more. Thanks, Raizel H., for sharing this amazing dressing with me.


• 1 6-oz (170-g) pkg arugula or spring mix lettuce

• 1 cucumber, sliced

• 1 cup grape tomatoes, halved

• 1 each red and yellow pepper, sliced in

1-inch (2½-cm) matchstick pieces

• 1 small red onion, thinly sliced


• 2 Tbsp margarine

• 3 Tbsp olive oil

• 4 cups cubed sourdough bread or any hard bread, such as ciabatta or French

• ½ Tbsp garlic powder

• ½ Tbsp onion powder

• 1 Tbsp dried parsley flakes


• 3 Tbsp sugar

• ¼ tsp dried mustard powder

• 3 cloves garlic, minced

• 1 tsp salt

• ½ tsp oregano

• ½ tsp pepper

• ⅓ cup vinegar

• 1 egg yolk

• 1 cup canola oil

To make the dressing: Place sugar, mustard, garlic, salt, oregano, pepper, vinegar, and egg yolk into a blender or food processor. Turn on medium speed and slowly drizzle in the oil. Allow to process for about 10–15 minutes. Transfer to a container and refrigerate until ready to use.

To make the croutons: Heat margarine and oil in a large skillet over medium heat. Add the bread and toss until all cubes are coated. Fry until light and golden on each side. Turn off heat and season the croutons with garlic powder, onion powder, and parsley. Mix well until evenly coated. Transfer to a pan lined with paper towels.

To assemble: Combine all the vegetables in a large salad bowl (or divide evenly among 6–8 plates). Top with croutons and drizzle with dressing. Toss and enjoy.

Note: These croutons are best fresh but can be stored in an airtight container until ready to use.

(Originally featured in Family Table, Issue 719)

Oops! We could not locate your form.