VINAIGRETTE
6 tbsp extra-virgin olive oil
3 tbsp red wine vinegar
2 tsp minced shallot
1 tsp minced garlic
1 tsp minced fresh thyme leaves
1/4 tsp salt
1/8 tsp ground black pepper
SALAD
1 medium cucumber, peeled halved lengthwise, seeded, and slice crosswise 1/4-inch thick
4 quarts salad greens, (heartier types work better than spring mix)
6 oz radishes, trimmed, halved, and sliced thin
Salt and ground black pepper
1 pint cherry tomatoes, halved or quartered if large
3 large hard-cooked eggs, each cut into 4 wedges
8 oz deli ham, sliced 1/4-inch thick and cut into 2-inch-long matchsticks
8 oz deli turkey, sliced 1/4-inch thick and cut into 2-inch-long matchsticks
8 oz sharp cheddar cheese, sliced 1/4-inch thick and cut into 2-inch-long matchsticks
1 recipe Garlic Croutons
FOR THE VINAIGRETTE: Whisk ingredients in medium bowl until combined. Add cucumber and toss; let stand 20 minutes.
FOR THE SALAD; Toss greens and radishes in serving bowl. Add cucumbers and all but 1 tablespoon dressing and toss to combine. Season to taste with salt and pepper. Toss tomatoes in remaining dressing in bowl, and then toss with greens. Serve salad along with small separate bowls of egg wedges, ham, turkey, cheese, and croutons so that diners may compose their own salads.
GARLIC CROUTONS
1 large clove garlic, minced to paste or pressed through garlic press (about 1 1/4 tsp)
1/8 tsp salt
1 1/2 tbsp extra-virgin olive oil
6 slices (6 ounces) good-quality white sandwich bread, cut into 1/2-inch cubes (1 1/2 cups)
Adjust oven rack to middle position and heat oven to 350 degrees. Combine garlic, salt and oil in small bowl; let stand 20 minutes, then pour through fine-mesh strainer into medium bowl. Add bread cubes and toss to coat. Spread bread cubes in even layer on rimmed baking sheet and bake, stirring occasionally, until golden, about 15 minutes. Cool on baking sheet to room temperature. (Can be covered and stored at room temperature up to 24 hours.)
Serves 10 – 12.
Adapted from Cook’s Illustrated
