All Recipes

Fig and Manchego Salad with Herbed Croutons

15 Mins
Potato Bread
Made With
Potato Bread


For the Herbed Croutons:

4 Slices Martin’s Potato Bread

2 Large Cloves Garlic, peeled

4 Tablespoons Extra-Virgin Olive Oil

1-2 Pinches Sea Salt

1-2 Pinches Freshly Ground Black Pepper

4 Tablespoons Chopped Fresh Herbs (such as parsley, thyme, rosemary, chives, or tarragon)

For the Vinaigrette:

2 Cloves Garlic, peeled

2 Pinches Sea Salt

1 Teaspoon Dijon Mustard

1/2 Teaspoon Honey

3 Tablespoons Champagne Vinegar

6 Tablespoons Extra-Virgin Olive Oil

2 Tablespoon Minced Shallot

2 Tablespoon Chopped Fresh Herbs

For the Salad:

8 Cups Mixed Salad Greens, such as baby spinach and arugula

8 Large Figs, halved

4-6 Ounces Manchego Cheese, shaved

Serves: 4


Step 1

For the herbed croutons: Rub each slice of bread with the garlic cloves, on both sides. Cut bread slices in half diagonally into two triangles each. Remove crusts. Heat olive oil in a heavy-bottomed skillet over medium heat. Add the garlic bread triangles and sprinkle with sea salt; toast 1 minute per side, or until golden brown. Remove from heat and toss with ground black pepper and chopped herbs.

Step 2

To make the vinaigrette: To the bowl of a food processor, add 2 cloves garlic and a few pinches of sea salt; pulse gently to form a paste. Add mustard, honey, and champagne vinegar, then slowly blend as you drizzle in the olive oil. When mixture is emulsified, stir in shallots and herbs. Transfer dressing to container with a pouring spout.

Step 3

In a large bowl, drizzle half the dressing over the greens and toss. Tuck figs and Manchego throughout. Toss gently, add another drizzle of dressing, and taste for seasoning, adjusting if necessary. Plate each salad with two warm triangle croutons.


Recipe adapted from: