Ingredients
MAKES 4 SERVINGS
- Italian Dressing
- ½ cup olive oil
- Juice of 1 lemon
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon white pepper
- 1 teaspoon kosher salt
- Torn Croutons
- 2 to 3 slices day-old bread, roughly torn into small chunks
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- 2 cups purslane, tender stems and leaves
- 1 ½ cups spinach
- ½ medium red onion, thinly sliced
- 1 cup cherry tomatoes
- 1 cup cucumber, thinly sliced
Directions
- To make the dressing: In a medium bowl, combine the olive oil, lemon juice, Italian seasoning, onion powder, garlic powder, oregano, white pepper, and salt and whisk to incorporate. Set aside.
- To make the croutons: Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Spread the bread chunks on the prepared baking sheet and drizzle the olive oil evenly over the bread. Sprinkle with the salt and toss to combine.
- Bake the croutons until golden and crispy, about 20 minutes. Stir once halfway through baking. Remove from the oven and let cool to room temperature.
- In a large salad bowl, combine the purslane, spinach, red onion, cherry tomatoes, and cucumber. Drizzle all or most of the dressing over the salad, depending on your preference. Add as many croutons as you like, and toss to combine. Serve immediately.
About the Author
Chrissy Tracey is a first-generation Jamaican American vegan chef, artist, forager, YouTuber, and entrepreneur in the food and wellness space. She is the first vegan chef to be featured on Bon Appétit’s Test Kitchen YouTube series and has been featured in the magazine. Her recipes and work have been featured in Epicurious, Farm Sanctuary Magazine, Veg News, and the Vegan Review. She has also been showcased on the Bon Appétit Food People podcast and NPR’s Seasoned. Tracey was listed in Connecticut Magazine‘s 40 Under 40 and made a name for herself while working as a vegan pizza chef in New Haven, a city known all over the world for its pizza. She currently runs a Connecticut-based catering company that specializes in curating unique plant-based pop ups and private events.
