Gem Lettuce Salad with our LaCorte House Dressing, Smashed Marinated Olives and a Toasted Croutons Crumb?✨

For the LaCorte House Dressing* (this is a tweaked recipe from our OG LaCorte dressing, and makes a big batch!)
1 cup olive oil
1/3 cup apple cider vinegar
3 tbsp soy sauce
1 tbsp honey (or could even use maple syrup)
4 cloves of garlic
1 tbsp dijon
Cracked black pepper
Dressing directions: blend altogether with an immersion blender (mine linked here) or high powered blender like a vitamix (mine linked here), then store in an airtight container, in the fridge.

For the Marinated Olives
1 jar of pitted Castelvetrano olives, smashed
1/3 cup olive oil
Zest and juice of 1 lemon
Flaky salt and pepper
*store refrigerated in an airtight container. keeps up to 4 days

Toasted Crouton Crumb
4.5 ounces of seasoned croutons (store-bought is fine 😉
1 tbsp salted butter
-directions: place croutons into a ziploc bag, and smash into a fine crumb. Heat a skillet over medium low heat with butter and toast crouton crumbs until fragrant and golden brown, stirring every few minutes. Place into an airtight container if not immediately using.

*NOTE:
Every element of this salad can be prepped and ready to assemble. Just make sure to store the dressing, olives and crouton crumb in an airtight container. The dressing and olives need to be refrigerated.

ASSEMBLY DIRECTIONS:
Place gem lettuce in a serving bowl, and toss with half of the crouton crumb. Dress the salad with dressing, toss again, and sprinkle olives. Top with the rest of the crouton crumb, flaky salt, pepper, and freshly grated Parmesan or pecorino.

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