Salad Recipes

Simple Caesar Salad with Parmesan Pepper Croutons

  • 3-4 cups washed and torn romaine
  • ½ small lemon
  • black pepper
  • 1 clove garlic
  • ½ cup fresh grated parmesan
  • ½ bag of Olivia’s Croutons
  • your favorite Caesar dressing to taste
Split garlic clove and thoroughly rub inside of wooden salad bowl, add romaine, squeeze lemon over romaine and toss, add dressing (not too much!), parmesan. cheese and toss again, adding pepper to taste, add croutons and toss lightly one more time. This is a great salad anytime but especially in winter when produce can be iffy!

Olivia’s Caesar Dressing

  • ½ cup olive oil (the more virgin the better)
  • 1-2 garlic cloves
  • 3-5 anchovy fillets (optional)
  • 2 Tbsp. mayonnaise
  • ½ tsp. black pepper
  • 1 Tbsp. Balsamic vinegar
  • juice of 1/2 large lemon
Combine all of the above ingredients in a food processor or blender (you may need to cut up your garlic for the blender). Blend until smooth. Use or refrigerate.

Classic Tossed Salad with Buttermilk Ranch Dressing

Choose assorted greens with different colors and textures. Add veggies like onion, mushrooms, cucumbers and tomatoes. Try extras like hard boiled egg, bacon or nuts. Mix dressing and let rest to allow flavors to meld. Toss greens with dressing. Top with Olivia’s Butter & Garlic Croutons and toss again.
  • ½ cup Crème Fraîche (or sour cream for a more tart dressing)
  • ½ cup mayonnaise
  • ¾ cup buttermilk
  • 1 ½ tablespoons chopped parsley
  • 1 ½ tablespoons chopped chives
  • ¼ teaspoon salt
  • fresh ground pepper

Oriental Salad with Maple Sesame Dressing

Mix Napa cabbage, matchstick carrots, scallions and microgreens, (I love these pea tendrils, but anything will work). Mix dressing and let rest to allow flavors to meld. Add dressing and Olivia’s Multigrain with Garlic Croutons and toss. Sprinkle with toasted sesame seeds.
  • 1/3 cup rice wine vinegar
  • ¼ cup maple syrup
  • ¼ cup toasted sesame oil
  • ¼ cup sunflower or mild oil
  • 1 tablespoon soy sauce
  • 1 clove chopped garlic
  • 1 teaspoon fresh chopped ginger
  • 1 dash hot sauce

Microgreen Medley Salad with Lemon Champagne Vinaigrette and Blue Cheese

Microgreens are a common sense evolution of sprouts and baby greens. The taste and texture is wonderful and the presentation is over the top. They need very little embellishment. Add small orange wedges and a crumble of good quality blue cheese. Top with Olivia’s Organic Garlic & Herb Croutons and dress.
  • ¼ cup lemon juice
  • ½ cup champagne
  • ¼ cup chopped shallot
  • ¼ teaspoon salt
  • ¾ cup extra virgin olive oil
  • fresh ground pepper
Mix dressing and let rest to allow flavors to meld.

Romaine Hearts with Simple Caesar Dressing

Choose inner leaves of romaine head. Arrange with shavings of good quality, sharp parmesan cheese with Olivia’s Parmesan Pepper Croutons and anchovy fillets if desired. Mix dressing and let rest to allow flavors to meld. Drizzle over salad. Add fresh pepper to taste.
  • 1 tablespoon Balsamic vinegar
  • ¼ cup lemon juice
  • 2 tablespoons mayonnaise
  • 2 cloves chopped garlic
  • 3-4 anchovy fillets or ¼ teaspoon salt
  • ½ cup extra virgin olive oil
  • fresh ground pepper

Olivia's Panzanella Salad with Butter & Garlic Croutons

Salad Ingredients:
  • 1 box or 2 cups Olivia’s Butter & Garlic Croutons, (or your flavor choice) slightly crushed
  • 2 cups ripe tomato, in chunks with the seeds removed (or try cherry tomatoes, cut in half)
  • ¾ cup thinly sliced red onion
  • 1 cup cucumber, in chunks with the seeds removed
  • ¼ cup capers, or substitute sliced Kalamata olives
  • ½ cup fresh basil leaves, slightly chopped
Vinaigrette Ingredients:
  • 3 Tbsp red wine vinegar
  • 3 Tbsp water
  • ½ cup extra virgin olive oil
  • 1 large clove garlic, minced
  • ½ tsp salt
  • Pepper to taste
Combine vinaigrette ingredients in a large bowl, and then add the vegetables and toss. After adding Olivia’s Croutons, let the salad stand for 15 minutes, tossing occasionally, before serving!