Romaine, radishes, celery and chives, Spring produce is in full swing in Southern Oregon and I can’t get enough of it! Tossed with a lemony Caesar dressing this salad is perfection and I haven’t even mentioned the deliciously crisp, crusty, garlic sourdough croutons to top it off. This salad is fresh, bright, crunchy and EVERYTHING Spring deserves!


1/4c greek yogurt
1t miso
1 lemon, zested and juiced
1/8t garlic powder
3 drops worcestershire sauce – optional
Pinch of salt and pepper
2T parmesan
1T olive oil

2-3 sourdough sliced, cut into 1in cubes
1/8t garlic powder
1T olive oil

3-4c romaine, chopped
3 radishes, sliced thin
2 celery stalks, sliced thin
1/2c white beans, cooked/canned and drained
1T chives


Preheat oven to 425°F.

Whisk yogurt, miso, lemon zest and juice, garlic powder, worcestershire sauce, salt, pepper, parmesan and olive oil together and set aside.

Sprinkle sourdough cubes with garlic powder and olive oil, toss then bake for 5-8 minutes, until golden brown.

Toss romaine, radishes, celery, white beans, and chives together in a large bowl. Lightly pour dressing around the bowl and toss (I like to try to get the dressing on the walls of the bowl then toss the salad, it allows for a lighter coating of the greens). Add croutons and serve.


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