Hagen house salad recipe

Step by Step

Step 1

For the croutons: Heat a large cast-iron pan over medium-high heat. Drizzle in enough olive oil to coat the bottom of the pan. Add the bread and toast for 5 to 7 minutes, tossing occasionally, until golden brown and crusty on the outside and the dough is still a little soft and chewy. Season with a pinch of salt. Set aside to cool while you assemble the salad.

Step 2

For the salad: In a large mixing bowl, add the garbanzo beans, tomatoes, mozzarella, mixed greens, olives, cucumber and bell pepper. Drizzle with the olive oil and season with flaky salt and pepper. Toss to combine, seasoning as you go with additional flaky salt and pepper. Scatter the croutons on top. Drizzle generously with the balsamic glaze, about 2 tablespoons, and top with the Parmesan cheese. Adjust the seasoning as desired and sprinkle on the torn basil leaves, if using.

Ingredient

Shredded parmesan cheese

2 cup 2 cup
Bell pepper

2 green 2 green
Extra-virgin olive oil

3 tablespoons 3 tablespoons
Mixed greens

3 ounces 3 ounces
Cucumber

2 english 2 english
Sourdough bread

4 ounces 4 ounces
Cherry or grape tomatoes

6 ounces 6 ounces
Fresh mozzarella

4 ounces 4 ounces
(2 ounces) pitted kalamata olives

2 cup 2 cup
Store-bought balsamic glaze

2 tablespoons 2 tablespoons

Hagen house salad recipe

Step by Step

Step 1

Step 2

Ingredient

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