Ingredients

1. Four 3/4-inch-thick slices of firm-textured white bread, torn into 1-inch pieces
2. 3 tablespoons unsalted butter, melted
3. 2 tablespoons finely chopped parsley
4. Salt
5. 1 large sweet onion (10 ounces), sliced crosswise
6. 1/2 inch thick
7. Freshly ground pepper
8. Pure olive oil, for drizzling
9. 2/3 cup extra-virgin olive oil
10. 1/3 cup red wine vinegar
11. 2 tablespoons minced shallots
12. 1 tablespoon minced fresh ginger
13. 1 garlic clove, minced
14. 1 1/2 pounds mesclun (24 loosely packed cups)

Directions

1. Preheat the oven to 350°. In a medium bowl, toss the bread with the butter and parsley and season with salt. Spread the croutons on a rimmed baking sheet and bake them for about 20 minutes, or until golden brown.
2. Season the onion slices with salt and pepper and lightly drizzle them with pure olive oil. In a large grill pan or skillet, char the onion slices over moderate heat until slightly softened and blackened in spots on both sides, about 18 minutes. Cut the charred onions into 1/2-inch dice.
3. In a large bowl, whisk the extra-virgin olive oil with the vinegar, shallots, ginger and garlic. Stir in the charred onions and season with salt and pepper. Add the mesclun and toss well.

Make Ahead

The croutons can be stored at room temperature in an airtight container for up to 2 days. The dressing can be refrigerated for up to 2 days.