Hagen house salad
Indulge in the flavors of freshness with our Hagen house salad. Vibrant veggies, aromatic herbs, and zesty dressings create a harmonious burst of taste in every bite.
Ingredients:
- Extra-virgin olive oil, for drizzling
- 110g sourdough bread, torn
- Kosher salt
- One 15-ounce can garbanzo beans, drained and rinsed
- 170g cherry or grape tomatoes, halved
- 110g fresh mozzarella, torn
- 90g mixed greens
- 1/2 cup (60g) pitted kalamata olives
- 1/2 English cucumber, thinly sliced and then cut into half-moons
- 1/2 green bell pepper, thinly sliced
- 3 tablespoons extra-virgin olive oil
- Flaky salt and freshly ground black pepper
- 2 tablespoons store-bought balsamic glaze
- 1/2 cup shredded Parmesan cheese
- Fresh basil leaves, torn, for topping, optional
Instructions:
- To prepare the croutons: Begin by heating a large cast-iron pan on medium-high heat. Pour enough olive oil into the pan to cover the bottom. Add the bread cubes and cook for 5 to 7 minutes, stirring occasionally, until they turn golden brown and have a crispy outer layer while still being slightly soft and chewy inside. Season with a little salt. Let them cool down as you put together the salad.For the salad: Take a large mixing bowl and combine garbanzo beans, tomatoes, mozzarella, mixed greens, olives, cucumber, and bell pepper. Drizzle some olive oil over the mixture and season with flaky salt and pepper. Mix well, adjusting the seasoning with more salt and pepper if needed. Place the croutons on top. Drizzle generously with around 2 tablespoons of balsamic glaze and sprinkle with Parmesan cheese. Taste and adjust the seasoning as required, then garnish with torn basil leaves if preferred.
Summary:
- Calories: 2223 kcal
- Fat: 122 g
- Protein: 99 g
- Carbs: 190 g
- Potassium: 1735 mg
- Magnesium: 262 mg