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 all together with an immersion blender mine linked here or a high-powered blender like a Vitamix (mine linked on my Amazon Storefront), 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.