Baby field greens salad with garlic croutons, shaved Parmesan and lemon-thyme vinaigrette from Rebar: Modern Food Cookbook (page 8) by Audrey Alsterberg and Wanda Urbanowicz

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Accompaniments: Woodsy wild mushroom soup

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on September 06, 2023

    I made this lemon-thyme vinaigrette and the garlic croutons for our grilled chicken, feta & greens salad. The honey balances the generous amount of lemon and the croutons were delicous as they soaked up the dressing. Both are worth repeating.

  • Delys77 on January 20, 2012

    Nice and simple, great croutons, make sure you go easy on the lemon

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