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Torn Crouton Salad

This salad is all about the TORN CROUTONS! I promise they will change your life.  Our chef in NYC made this for us one night and I couldn’t wait to make it myself. Beets Loaf of savory bread, unsliced Plums Pecorino cheese, shaved Goat cheese, crumbled Arugula   Beets- Cut off greens and ends of beets. Cover whole beets in EVOO and spices and cover in aluminum foil and bake at 350 for 1 hour. Peel off skin and cut into bite size pieces. Toss in EVOO, red wine vinegar, thyme, S&P, and everyday seasoning (this will be your dressing so dress generously). Torn Croutons- Tear your favorite bread into bite size pieces. (Great Harvest Savory Loaf takes this up a notch). Generously drizzle EVOO and salt over bread and Traeger or bake at 350 until crisp. Toss after 5 minutes to brown all sides. Layer Arugula, beets (with leftover EVOO), plums, torn croutons, pecorino, and goat cheese. ETC. Torn croutons can go on any salad and would be especially good with tomatoes, mozzarella and basil! Add pork or chicken and you have…

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Iceberg Wedge Salad

The Ultimate Iceberg Wedge Salad for a crowd! Make this for yourself or for a party, your family and friends will be so excited to eat a wedge instead of your typical green salad. Iceberg lettuce, cut in wedges Toppings- Tomatoes, chopped Hard or Soft boiled eggs, chopped Bacon, crumbled Purple Onion, thinly sliced Blue Cheese crumbles Ground Pepper Red Wine Vinaigrette Ranch or Blue Cheese dressing, drizzled ETC. Marinate your purple onions in your dressing before serving. It will take the bite out of the sharp onion flavor. Using soft boiled eggs is delicious on this. Make sure to use both dressings!!

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