Grilled summer veggies add flavor and substance to this popular salad. It makes a wonderful light meal on its own, or serve it alongside a simple main course such as grilled fish or chicken.
Ingredients
Method
Prepare grill for medium-high-heat cooking.
Drizzle bell peppers, eggplant and zucchini with 2 teaspoons oil and sprinkle with 1/2 teaspoon salt.
Grill the vegetables, turning frequently, until browned and tender, about 8 minutes. Set aside.
Brush bread slices on both sides with 1 teaspoon oil and grill until browned, about 1 minute on each side.
Split one garlic cloves and use it to rub bread slices all over; discard garlic.
Cut grilled bread into cubes and set aside.
Meanwhile, finely chop remaining garlic clove and place it in a large bowl.
Add lemon juice, mayonnaise, anchovies (if using), pepper, remaining 2 tablespoons oil and remaining 1/4 teaspoon salt to bowl and whisk until combined.
Whisk in Parmesan.
Add lettuce and toss until combined.
Chop vegetables into bite-size pieces and toss with lettuce.
Sprinkle salad with remaining 1 tablespoon Parmesan and croutons.
Nutritional Info
Serving Size
Calories
270
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.