This salad was inspired by all the ingredients I had on hand, and when allowed to sit out at room temperature for an hour or so before eating, the raspberries ooze their flavor into the dressing and bread. Of the bread, you can use any hearty day-old loaf. The lettuce in this is a mix of gentle leaves, though if you’re in the mood for something heartier, any type of mild-flavored green should do the trick.
—Rebecca Fallihee | Eggplant + Olive
hearty bread, cubed (gluten-free if necessary)
Preheat the oven to 400 degrees F. On on a baking pan, toss the cubed bread with 1 tablespoon of the oil and season with salt and pepper.
Once all of the bread is coated, bake for 10-15 minutes or until bread pieces are deep golden brown. Remove from the pan into a large serving bowl.
In the same pan used for the bread cubes, toss the onion and whole garlic cloves. Toss them with the remaining teaspoon of oil and some more salt and pepper. Roast for 10-20 minutes or until the onions are golden and getting tender. Remove from the oven, remove the garlic cloves from its skin, and mash.
Toss the onions and garlic over the bread cubes. At the same time add in the garbanzo beans.
While the onions are roasting/cooling, make the dressing: Combine all of the ingredients in a food processor. Pulse until the mint is broken into a puree and it becomes a creamy mixture. Taste it for seasoning, and adjust if necessary.
In the serving bowl with the bread mixture, gently toss in the lettuce, raspberries, and green onions. Spoon the dressing on top, stopping when it has as much as you desire (you might have a bit left over). Toss everything together to combine and season to taste with more salt and pepper.