Growing up doesn’t have to mean giving up the foods we loves and becoming flavor snobs who prefer pâtés to chips and dip, and wouldn’t dare eat macaroni and cheese unless it has been infused with black truffle oil.
Sometimes dressing up our favorite foods to make them more “adult” is the answer to hanging on to the simple palettes of out childhood, while progressing into the foodies we seek to be.
This playful, yet sophisticated salad aims to please the child that lives in all of us, and still craves a grilled cheese sandwich with a bowl of creamy tomato soup, while also catering to our grown up minds that know for a fact that veggies aren’t icky and not everything is meant to be eaten with our hands.
4 slices sandwich bread
1/4 cup shredded cheddar cheese
2 tablespoons butter, softened
1 pound small heirloom tomatoes, each quartered
2-3 cups butter lettuce
Oil and vinegar
To make grilled cheese croutons:
Cut crusts off all slices of bread and discard. Butter one side of all four slices of bread. Set a medium frying pan over medium heat and place one slice of bread butter side down. Sprinkle a generous amount of cheese on top of bread and top with another slice of bread, butter side up. Once edges of bottom slice begin to turn slightly golden, flip sandwich and toast other side. Once both sides are toasted and cheese is thoroughly melted, transfer to a plate to cool. Repeat with remaining bread and cheese. Once sandwiches have cooled just enough that they can be handled, use a serrated knife to cut each one into small, bite-sized squares.
To assemble salad:
Toss the lettuce and tomatoes with a small amount of oil and vinegar. Then, toss in your prepared grilled cheese croutons and serve warm.