Citrus And Greens Salad With Wonton Croutons Recipes

Steps:

• Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
• In a small saucepan set on the grill, melt the butter with the clove of smashed garlic. Remove the garlic.
• Place the torn baguette in a mixing bowl and pour the melted garlic butter over the top. Toss to coat the bread and season with salt and pepper. Put the croutons in a cast-iron pan and place on the grill. Cover the grill and bake until golden brown and crisp, 5 to 7 minutes.
• In the meantime, in a mason jar, add the lemon juice, olive oil, grated garlic, anchovies, Dijon and red pepper flakes. Season with salt and pepper and vigorously shake to combine.
• Remove the croutons from the grill and set aside. Brush the kale leaves and the cut side of the endive and escarole with some of the lemon vinaigrette. Place on the grill, cut-side down, and char for about 2 minutes.
• Remove from the grill, slice into bite-sized pieces and put in a large serving bowl. Add the croutons and chives and dress with the remainder of the vinaigrette. Add Parmesan and toss to combine. Serve.

Steps:

• Preheat the oven to 400 degrees.
• Place bread cubes in a bowl; sprinkle the tablespoon of oil over them. Toss gently. Arrange cubes on cookie sheet, and bake for 12 to 14 minutes, until nicely browned.
• In a large serving bowl, mix the mustard, garlic, salt, pepper and vinegar. Stir in the 4 tablespoons of oil.
• To serve, add the endive to the dressing. Toss thoroughly, and divide among 6 plates. Top with croutons.

Steps:

• Preheat oven to 325°. Place bread cubes in a bowl. Drizzle with butter; toss lightly. Sprinkle with seasonings; toss to combine. Arrange in a single layer on an ungreased baking sheet. Bake 14-18 minutes or until golden brown, turning occasionally. , Meanwhile, in a small bowl, whisk dressing ingredients. In a large bowl, combine salad ingredients. Just before serving, drizzle with dressing; toss to coat. Top with croutons.

Steps:

• Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
• In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
• In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
• Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

Steps:

• In a small skillet over medium heat, cook almonds in 2 teaspoons oil until lightly browned, stirring constantly. Add 1 tablespoon honey and cinnamon; cook and stir for 1-2 minutes longer or until almonds are glazed and golden brown. Spoon almonds onto a greased foil-lined baking sheet, separating almonds into a single layer as much as possible. Set aside to cool., In a food processor, combine the lemon juice, zest, mustard, salt and remaining honey. Cover and pulse until well blended. While processing, gradually add remaining oil in a steady stream. Process until thickened., In a large serving bowl, combine mixed greens, strawberries and citrus sections. Just before serving, drizzle with dressing; toss to coat. Sprinkle with glazed almonds.