Ingredients Jump to Instructions ↓

  1. 1 cup whole sun-dried tomatoes , not packed in oil

  2. 3/4 cup olive oil, plus extra for drizzling

  3. 2 sprigs fresh rosemary

  4. 1 sprig fresh thyme

  5. 2 cloves garlic , peeled and smashed

  6. 2 1/2 cups cubed white bread, crusts removed, cut into 3/4-inch cubes

  7. Essence, recipe follows

  8. 12 cups loosely packed assorted baby greens

  9. 3/4 cup grated Pepper Jack cheese

  10. 2 tablespoons balsamic vinegar

  11. 2 tablespoons extra-virgin olive oil

  12. Salt and freshly ground black pepper

  13. 6 tablespoons alfalfa or broccoli sprouts

Instructions Jump to Ingredients ↑

  1. Place tomatoes in a small saucepan and cover with water. Bring to a boil over high heat and boil for 2 minutes, or until plumped and tender. Remove saucepan from the heat and drain off the water. Heat the 3/4 cup olive oil, rosemary , thyme, and garlic in a separate small saucepan , just until warmed through. Pour warm oil and herbs over the drained tomatoes. Cool and place tomatoes, oil, and herbs in a non-reactive container, in the refrigerator until ready to use. These will keep refrigerated for up to 1 week.

  2. Preheat oven to 350 degrees F.

  3. Place bread cubes in a medium bowl and drizzle with olive oil, tossing to coat. Season croutons generously with Essence and toss to coat. Place croutons on a small baking sheet and bake for 10 to 12 minutes, or until croutons are completely crisp. Cool completely.

  4. To assemble the salads, place lettuce and cheese in a large mixing bowl. Remove several tomatoes from the oil and julienne about 6 tablespoonfuls. Add the tomatoes to the lettuce. Drizzle extra-virgin olive oil and balsamic vinegar over the lettuce , and toss to coat. Season with salt and pepper, to taste. Divide the salad equally among 6 salad plates. Place 4 to 5 croutons on each plate and top each salad with 1 tablespoon of the sprouts . Serve immediately.


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