Trio of Salad Greens with Creamy Black Cherry Dressing

Cooking With Nick Stellino
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Ingredients:

1 recipe Parmesan-Glazed Croutons (see below).
½ red onion, thinly sliced and marinated in 1 cup chilled water and 2 tablespoons white balsamic vinegar for at least 30 minutes, then drained
4 ounces baby arugula salad
4 ounces heart of romaine, cut into ½-inch pieces
4 ounces radicchio, cut into ½-inch pieces
1 recipe Creamy Black Cherry Dressing (see below).
4 tablespoons crumbled feta cheese

Parmesan-Glazed Croutons:
2 cups day-old bread, cut into ½-inch cubes
2 tablespoons grated Parmesan cheese, divided
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon pepper
4 tablespoons DaVinci® Extra Virgin Olive Oil

Creamy Black Cherry Dressing:
3 tablespoons black cherry jam or just regular cherry jam
2 tablespoons crumbled feta cheese
1 tablespoon shallot, chopped
1 tablespoon basil, chopped
2 teaspoons C&H® or Domino® Organic Blue Agave Nectar,
or 1 tablespoon C&H® or Domino® sugar
1½ tablespoons balsamic vinegar
½ teaspoon salt
5 tablespoons DaVinci® Extra Virgin Olive Oil
Serves 4
Printable Version
To prepare the Parmesan-Glazed Croutons:
Preheat the oven to 200 degrees.
Mix all the ingredients, using 1 tablespoon of the Parmesan for this step and reserving the remaining tablespoon. Be sure to coat the croutons well.
Place the croutons on a baking tray and bake in the oven for 1 hour. Turn off the heat, pour the croutons into a bowl, and mix with the remaining Parmesan.
Place the croutons back on the tray and let them rest in the warm oven for 1 more hour. Now they are ready to be served.
To prepare the Creamy Black Cherry Dressing:
Place all the ingredients into a food processor and process for 1 to 2 minutes, until they are all amalgamated into a delicious salad dressing.
To assemble the salad:
Combine the arugula, romaine and radicchio. Add the croutons and the slices of red onion to the salad greens and dress with half of the dressing.
Divide the salad among 4 serving plates, decorating the top of each salad with a tablespoon of crumbled feta cheese. Drizzle each plate with the remaining dressing, and serve.
©2013 Nick Stellino Productions