Skip to Main Content

Late Fall Market Salad with Torn Croutons

Mixed greens and croutons in a big salad bowl with salad servers tucked into the sides of the bowl

Cook time: 15 to 20 minutes 
Serves: 6

Print Recipe (PDF)



  • 1 loaf artisan bread, such as challah, focaccia, or ciabatta  
  • 1 lb assorted mixed greens such as spinach, arugula, kale 
  • 1 small head radicchio, thinly sliced  
  • 1/3 lb Brussels sprouts, thinly sliced 
  • 1 small head romanesco, broken into bite sized pieces (may substitute broccoli or cauliflower) 
  • 1 Granny Smith apple, cut into matchsticks  

Red Wine Vinaigrette  

  • 1 clove garlic, grated 
  • 1 tbs Dijon mustard 
  • ¼ cup red wine vinegar  
  • ½ to ¾ cup good olive oil  
  • kosher salt 
  • black pepper  


Preheat the oven to 400°. Make the dressing first, combining the garlic, mustard, red wine vinegar, ½ tsp kosher salt and ⅛ tsp black pepper in a medium bowl. Whisk to blend and then continue whisking as you add the olive oil in a slow and steady stream. After ½ cup of oil has been added, taste and continue to add additional olive oil if needed. Set dressing aside.

Combine the mixed greens, radicchio, Brussels sprouts, romanesco, and apple in a large salad bowl. Add 3-4 tbs of the vinaigrette and toss together. Set aside.

Tear the bread into roughly equal-sized pieces.

If making a turkey, place the torn bread onto the same sheet pan used to cook the bird, tossing in the reserved turkey drippings.

If not making a turkey, toss torn bread with 2 tbs olive oil and season with kosher salt and pepper. Roast in the oven for 15-20 minutes, shaking the pan halfway through the cooking time. Once the croutons are golden and crunchy, remove them from the oven, season with salt, and transfer directly into the salad bowl. Add 2-3 additional tbs of the vinaigrette and toss until well combined. Serve salad with additional dressing alongside.

From Season 4, Episode 6