Garden Greens with Tomatoes, Marinated Onions & Parmesan

_INGREDIENTS:

_SALAD:

• 1 head butterhead lettuce
• 1 head cos lettuce
• 1.5 punnets cherry tomatoes, quartered and seasoned with salt and pepper
• 2 Tbsp mayonnaise
• 1/2 tsp Dijon mustard
• Juice of ½ lemon
• 1 Tbsp olive oil
• Salt and pepper, to taste

_{INSTRUCTIONS:}

Prepare the Croutons:

1. Preheat the oven to 200°C.
2. Place the torn bread on a baking tray. Drizzle with olive oil, garlic powder, salt, and pepper, then toss to coat evenly.
3. Bake for 10-12 minutes, tossing occasionally, until golden brown and crispy. Set aside to cool.

Marinate the Onions:

1. Place the thinly sliced onions in a bowl, add red wine vinegar, and a pinch of salt. Let sit for 5 minutes, then add olive oil and oregano and stir. Set aside.

Prepare the Lettuce:

1. Wash and dry the butterhead and cos lettuce, then set aside.

Make the Dressing:

1. In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, olive oil, salt, and pepper until smooth.

‍Assemble the Salad:

1. On a large serving platter or salad bowl, layer the butterhead lettuce and cos lettuce leaves.
2. Top with marinated onions, quartered tomatoes, and croutons.
3. Use a vegetable peeler to shave Parmesan over the salad, and drizzle with dressing just before serving.