Summer is upon us and so are light, refreshing, seasonal salads. Brimming with homemade croutons, creamy goat cheese, crunchy pepita seeds, and crisp radish, our Butter Lettuce Salad is an easy side dish we come back to time and time again. Prep the dressing and croutons at the beginning of the week and enjoy a little bit every day.
Preheat the oven to 325 degrees.
If you haven't already, slice the bread into 1-inch cubes. Add the olive oil and melted butter to a large bowl. Add the cubed bread. Use your hands to evenly coat the bread with the butter and olive oil. I sometimes need to massage the bread to get the fat into the crevices.
Sprinkle the soaked bread cubes with the salt, garlic powder, and pepper. Again, use your hands to evenly coat the bread. Spread the croutons on a large rimmed baking sheet. Bake in the oven for 15-18 minutes until golden brown. Toss halfway through cooking. Let cool completely.
If you haven't already, make the dressing at this time.
Tear the butter lettuce leaves into the same bowl you tossed the croutons in. Add 1/4 cup of the dressing. Toss to combine. Season with salt and pepper. Add half of the croutons, seeds, and radish. Dollop small goat cheese pieces on the leaves as well. Gently toss one more time. Transfer half of the salad to a large platter. Drizzle with more dressing if desired. Sprinkle with salt and pepper. Sprinkle with a little bit more croutons, radish, pepita seeds, and goat cheese. Cover with remaining salad. Drizzle with more dressing if desired and sprinkle with remaining croutons, pepiita seeds, radish, and goat cheese.
Serve with plenty of freshly cracked black pepper.