Categories: Salad
Ingredients
- For the Jersey croutons:
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 4 cups (1-inch) bread cubes, from about 1/2 a baguette
- For the Jersey dressing:
- 1/2 cup red wine vinegar
- 1/2 cup finely grated Grana Padano or Parmesan cheese
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon red pepper flakes
- Pinch sugar (optional)
- 1 cup olive oil
- For the salad:
- 1 head romaine lettuce, cut into 1-inch pieces
- 2 cups thinly sliced red cabbage (from about 1/4 of a small head)
- 1 large carrot, peeled and cut with a vegetable peeler into ribbons
- 2 ounces finely grated Grano Padano or Parmesan cheese
Directions
- Make the croutons: Arrange a rack in the middle of the oven and heat to 350°F. Place the oregano, salt, garlic powder, and pepper in a small bowl and stir to combine; set aside.
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Place the bread cubes and oil in a medium bowl and toss to combine. Set aside to soak for a few minutes, then add the oregano mixture and toss to coat.
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Spread the croutons onto a rimmed baking sheet in an even layer. Bake until lightly browned, about 10 minutes. This makes about 3 cups of croutons; you’ll need 1 cup for the salad.
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Make 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.
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While whisking, slowly drizzle the oil into the vinegar mixture until emulsified. This makes about 2 cups, you’ll need 1/4 to 1/2 cup for the salad.
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Make 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, as this salad is best eaten immediately.