If you love caesar salad, this combination of greens gently simmered in broth and served with toasted croutons is your old favorite served up in a new way.
- 2 slices bacon
- 1 T olive oil
- 1 apple, diced
- ½ t dried basil
- 1 stalk green garlic, diced
- 6 cloves garlic, diced
- to taste salt
- to taste pepper
- 1 t dijon mustard
- 1 T balsamic vinegar
- 6 C lettuce, washed and torn
- 4 C vegetable stock
- 2 C bread, torn
- 1 T lemon juice
- 2 T mayonnaise
- olive oil, for topping
- parmesan cheese, grated, for topping
- 1Pre-heat oven to 180C.
- 2Cook bacon and drain on a paper towel lined plate.
- 3Heat a soup pot. Add oil. When oil is hot, add apple, basil, green garlic, garlic, salt, and pepper. Cook for 2-3 minutes over medium-low heat, stirring occasionally.
- 4Add dijon and balsamic vinegar, and cook 1 minute.
- 5Add lettuce and wilt down for 2-3 minutes, stirring constantly.
- 6Add stock and bring to a boil. Reduce to a simmer and cook for 15-20 minutes.
- 7Toss bread with some olive oil, salt, and pepper. Place on a baking sheet and toast for about 10 minutes, turning once.
- 8Remove soup from heat. Add lemon juice and mayo. Blend with a hand blender or regular blender (regular: remove the plug from the lid and cover hole with a clean towel). Strain, taste and adjust seasoning if needed.
- 9Serve topped with croutons, a drizzle of olive oil, bacon, and a sprinkle of parmesan cheese (add the croutons immediately before serving).