Spring is in the air, and it's time to celebrate with a fresh and flavorful salad. This recipe for Fresh Spring Salad with Eggplant Croutons is packed with vibrant colors and textures, and it's sure to be a hit at your next potluck or barbecue. The crisp greens, juicy tomatoes, and creamy avocado are perfectly complemented by the crispy eggplant croutons, which add a savory crunch. This salad is also a great way to use up leftover eggplant, so it's a win-win!
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DEEP-FRIED EGGPLANT CROUTONS
Provided by Aaron McCargo Jr.
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat a fryer to 375 degrees F.
- In separate shallow dishes add flour, egg and bread crumbs. Coat the eggplant cubes in the flour, then the egg and finally through the bread crumbs. Carefully add the cubes to the fryer and fry until crisp and golden brown, about 2 to 3 minutes. Remove from the fryer to a paper towel lined platter to drain. Sprinkle with salt and set aside.
- Vinaigrette:
- In a small bowl, combine the vinegar, garlic and mustard. Slowly whisk in the olive oil to combine and emulsify. Add the herbs, salt and pepper. Set aside to dress salad.
- In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion.
- Toss with the desired amount of dressing, top with eggplant croutons and serve.
SPRING SALAD WITH CRISPY CHICKEN AND BACONY CROUTONS
Steps:
- Arrange a rack in center of oven; preheat to 475ºF. Pat chicken dry with paper towels. Using kitchen shears, remove bones, keeping skin and flesh intact; discard bones. Season chicken all over with 1/2 tsp. salt and 1/4 tsp. pepper.
- Heat a medium cast-iron or heavy ovenproof skillet over medium-high until hot but not smoking. Sear chicken skin side down, undisturbed, 2 minutes. Continue to cook, turning occasionally, until fat renders and skin is golden brown, 4-6 minutes more. Transfer chicken to a plate. Carefully pour off all but 2 tsp. fat and wipe off any fat that drips onto side or bottom of skillet. Return chicken to skillet skin side up. Transfer to oven and roast chicken, tenting skillet with foil if skin becomes too dark halfway through, until skin crisps and meat is cooked through, 8-12 minutes.
- Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally, until just crispy, 4-5 minutes. Using a slotted spoon, transfer bacon to a large heatproof bowl. Pour off all but 2 Tbsp. fat. Heat fat in skillet over medium. Add bread in an even layer, season with a pinch of salt and pepper, and cook, turning pieces occasionally, until golden brown and crisp, 3-4 minutes. Remove from heat; add 1 Tbsp. vinegar and toss until absorbed. Let cool a few minutes, then taste and season with more salt and pepper, if needed. Transfer croutons to bowl with bacon.
- Remove chicken from oven and transfer to a plate; reserve skillet with fat and pan drippings. Let chicken cool 5-10 minutes, then cut into 1" pieces.
- Cook shallot, peas, 1/8 tsp. salt, and 1/8 tsp. pepper in reserved skillet over medium-low heat, stirring, until shallots are softened and peas are cooked, about 3 minutes. Remove from heat; stir in oil and remaining 2 Tbsp. vinegar (mixture will bubble) with a heatproof spatula. (If you want to ensure bright green peas, cook them separately in a small saucepan of boiling water or in the microwave and sprinkle over top of salad after plating.)
- Add escarole, fennel, and radishes to bowl with bacon and croutons. Pour warm dressing over. Toss to combine and slightly wilt greens.
- Mound salad among plates; nestle in chicken pieces. Top with mint. Serve immediately.
DEEP-FRIED EGGPLANT CROUTONS WITH A SALAD!
Make and share this Deep-Fried Eggplant Croutons With a Salad! recipe from Food.com.
Provided by Sharon123
Categories Salad Dressings
Time 25m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Preheat a fryer to 375 degrees F.
- In separate shallow dishes add flour, egg and bread crumbs. Coat the eggplant cubes in the flour, then the egg and finally through the bread crumbs. Carefully add the cubes to the fryer and fry until crisp and golden brown, about 2 to 3 minutes. Remove from the fryer to a paper towel lined platter to drain. Sprinkle with salt and set aside.
- Vinaigrette:
- In a small bowl, combine the vinegar, garlic and mustard. Slowly whisk in the olive oil to combine and emulsify. Add the herbs, salt and pepper. Set aside to dress salad.
- In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion.
- Toss with the desired amount of dressing, top with eggplant croutons and serve.
Nutrition Facts : Calories 689.2, Fat 48.8, SaturatedFat 8.4, Cholesterol 164.4, Sodium 1317.7, Carbohydrate 49.5, Fiber 10.4, Sugar 8, Protein 17.1
CITRUS AND GREENS SALAD WITH WONTON CROUTONS
Steps:
- Grate a teaspoon of zest from the orange and set aside in a small bowl.
- To make the citrus supremes: Using a paring knife, cut off 1/2-inch from both ends of the orange and grapefruit and stand them upright so they sit flat on the cutting board. Make downward cuts, following the contour of the fruit, to remove the entire pith and peel. Hold the orange in your hand over the bowl with the zest (to catch the juice) and carefully slice between the membranes to remove the segments. Squeeze the orange remnants to release the remaining juice. Place the orange supremes in a separate bowl and set aside. Repeat with the grapefruit, adding the juices to the zest bowl for a total of about 3 tablespoons juice. Set aside the orange and grapefruit supremes.
- To make the salad dressing: Into the bowl with the reserved citrus juice and zest, add the mustard, vinegar, honey, 1/2 teaspoon salt and several grinds black pepper. Whisk in the olive oil.
- Place the kale in a large serving bowl. Add the onions and drizzle with the dressing. Toss to coat. Season with salt if needed. Top with the citrus supremes, sesame seeds and Wontons. Drizzle with more dressing, as needed. Serve immediately.
- Heat about 2 inches neutral oil in a large saucepan to 365 degrees F and fill a small bowl with water. Set a wire rack over a baking sheet and set aside.
- Combine the goat cheese, chives, honey, a pinch of salt and several grinds of pepper in a small bowl. Mash with a spoon to combine.
- To form the wontons: Lay out the wonton wrappers and add 1 teaspoon filling to the center of each. To seal, dip your finger in the water and wet the perimeter of the wrapper. With your thumb and forefinger, fold 2 opposite corners of the wrapper in half and then bring them together to meet in the middle. Pinch to seal. Repeat with the remaining 2 opposite corners to create a four-cornered star.
- Add half of the wontons to the oil and fry, turning occasionally, until crisp and deep golden, 2 to 3 minutes. Drain on the wire rack. Season with salt. Repeat with the second batch of wontons.
SALAD OF FRESH HERBS AND GREENS WITH FRIED EGGPLANT
Make this Turkish-inspired side dish into a light summer main course by adding grilled shrimp or chicken or by simply sprinkling with goat cheese. What to drink: Assyrtiko (a white varietal from Greece), Pinot Grigio, or Sauvignon Blanc.
Yield Makes 6 to 8 servings
Number Of Ingredients 15
Steps:
- Whisk shallot, vinegar, 1/4 teaspoon sumac, and cumin in small bowl. Gradually whisk in 4 tablespoons oil. Season dressing with salt and pepper. Combine herbs and greens in large bowl. (Dressing and salad can be made 2 hours ahead. Cover separately and chill.)
- Using vegetable peeler, remove eggplant peel in vertical strips every 1 to 1 1/2 inches, making striped pattern. Cut eggplants crosswise into 1/3-inch-thick rounds. Place rounds in large colander. Sprinkle generously with kosher salt and toss to coat evenly. Let stand until rounds soften and release moisture, tossing occasionally, about 1 hour. Rinse rounds, 1 at a time, and press to release excess moisture. Arrange rounds in single layer on several thicknesses of paper towels. Pat dry with additional towels.
- Heat 3 tablespoons oil in large skillet over medium-high heat. Working in batches, fry eggplant until golden and soft, adding more oil by tablespoonfuls as needed, about 2 minutes per side. Transfer eggplant to paper towels to drain.
- Overlap eggplant rounds on platter. Sprinkle with pepper and more sumac, if desired. Toss herbs and greens with dressing; season to taste with salt and pepper. Mound salad atop eggplant. Garnish with nasturtium blossoms, if desired, and serve.
- *A fruity and acidic seasoning powder made from ground dried sumac berries. It is available at Middle Eastern markets and by mail from Adriana's Caravan (adrianascaravan.com).
CRISPY CROUTON SALAD
Nothing says "summer" at our house like this unique salad! It's also a great way to use up fresh basil and tomatoes from the garden. I've brought it to many women's luncheons at church, and it's still a much-requested favorite. --LaNae Sanchez, Canyon Country, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place bread cubes in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 450° for 6-8 minutes or until golden brown, stirring twice. Cool., In a large bowl, combine the tomatoes, mozzarella, yellow pepper and basil. In a small bowl, whisk the oil, vinegar, garlic, salt and pepper. Pour over salad and toss to coat. Sprinkle with croutons.
Nutrition Facts : Calories 205 calories, Fat 15g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 194mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
GREEN SALAD WITH CROUTONS
Provided by Jacques Pepin
Categories easy, quick, salads and dressings
Time 20m
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 119 milligrams, Sugar 1 gram, TransFat 0 grams
SPRING RADISH SALAD WITH EGG AND GARDEN CRESS
This is a great spring salad with fresh radishes, hard-boiled eggs, and garden kress combined with a light lemon dressing.
Provided by Lena
Categories Fruits and Vegetables Vegetables Radishes
Time 10m
Yield 2
Number Of Ingredients 8
Steps:
- Combine radishes and garden cress in a bowl.
- Combine oil, lemon juice, salt, pepper, and sugar in a cup. Pour over salad and mix to combine. Garnish with egg slices.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 10.3 g, Cholesterol 212 mg, Fat 26 g, Fiber 4.1 g, Protein 7.7 g, SaturatedFat 4.9 g, Sodium 388.1 mg, Sugar 2.6 g
HERBED SPRING SALAD WITH EGG AND WALNUTS
This bright, herby, fresh-tasting salad makes a very nice accompaniment to a pan-fried breaded pork chop. Cooked beets (preferably golden) thinly sliced radishes, celery and turnips are dressed, then tossed with a mixture of zesty salad greens - use a combination of watercress, dandelion, curly endive, escarole, radicchio, mizuna, spinach, or red sorrel leaves. The components can be prepared in advance, but wait until the last minute before dressing and serving.
Provided by David Tanis
Categories salads and dressings, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the vinaigrette: Put shallots in a small bowl. Add mustard, vinegar, 3 tablespoons lemon juice and the garlic. Stir together, and add a pinch of salt and pepper. Whisk in the walnut oil. Set aside for a few minutes, then taste and adjust lemon juice and salt.
- Wash and dry the salad greens. Tear large leaves into smaller pieces, if desired. Wrap in a clean towel and refrigerate if not serving immediately.
- Just before serving salad, put beet wedges in the bottom of a wide salad bowl. Add the radish, turnip and celery. Season with salt and pepper. Add dill, tarragon and half of the vinaigrette. Toss gently to coat.
- Add the salad greens and combine to distribute sliced vegetables evenly. Cut eggs in halves or quarters, and arrange over salad. Scatter walnuts over the top. Drizzle with the remaining vinaigrette.
FRESH SPRING SALAD WITH EGGPLANT CROUTONS
This salad is delicious! The croutons are out of this world!
Provided by Maryann Brooklyn @MaryannD
Categories Other Salads
Number Of Ingredients 22
Steps:
- Preheat a fryer to 375 degrees F. In separate shallow dishes add flour, egg and bread crumbs. Coat the eggplant cubes in the flour, then the egg and finally through the bread crumbs. Carefully add the cubes to the fryer and fry until crisp and golden brown, about 2 to 3 minutes. Remove from the fryer to a paper towel lined platter to drain. Sprinkle with salt and set aside.
- Vinaigrette: In a small bowl, combine the vinegar, garlic and mustard. Slowly whisk in the olive oil to combine and emulsify. Add the herbs, salt and pepper. Set aside to dress salad. In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion. Toss with the desired amount of dressing, top with eggplant croutons and serve.
Tips:
- Use a sharp knife to cut the eggplant into 1/2-inch cubes. This will help ensure that the eggplant cooks evenly.
- Toss the eggplant cubes in olive oil, salt, and pepper before roasting. This will help them to brown and crisp up.
- Roast the eggplant cubes until they are tender and slightly browned. This will take about 20 minutes.
- While the eggplant is roasting, prepare the other salad ingredients. This includes washing and chopping the lettuce, tomatoes, cucumbers, and radishes.
- For the dressing, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Taste the dressing and adjust the seasonings as needed.
- To assemble the salad, place the lettuce, tomatoes, cucumbers, and radishes in a large bowl. Add the roasted eggplant cubes and croutons. Drizzle the dressing over the salad and toss to coat.
- Serve the salad immediately.
Conclusion:
This fresh spring salad is a delicious and healthy way to enjoy the season's bounty. The roasted eggplant cubes add a smoky and savory flavor to the salad, while the croutons add a crunchy texture. The dressing is light and tangy, and it perfectly complements the flavors of the vegetables. This salad is sure to be a hit at your next potluck or barbecue.
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