Big Mac Salad

Croutons:

4 slices sourdough, cut into 1/2-inch cubes

1/4 cup olive oil

1 teaspoon paprika

1/2 teaspoon coarse 

kosher salt

Salad: 

1-pound 90/10 ground beef

1 tablespoon 

Worcestershire sauce

1 teaspoon onion powder

10 ounces chopped 

romaine lettuce

1/2 cup shredded cheddar

8 cornichons, chopped

Salt and pepper to taste

Dressing: 

1/4 cup mayonnaise

1/4 cup ketchup

2 tablespoons Dijon mustard

2 tablespoons 

red wine vinegar

1 tablespoon pickle brine

Salt and pepper to taste

Heat oven to 400 F. Line a baking sheet with parchment. 

Make croutons: In a mixing bowl, toss together bread cubes and oil. Season with paprika and salt. Bake until golden and crisp, about 15 minutes. Set aside. 

Make salad: In a large skillet over medium heat, add beef. Sprinkle with onion powder and soy sauce. Season with salt and pepper. Cook beef, breaking it up with a spatula, until browned and cooked through, about 8 minutes. Use a slotted spoon to transfer beef to a salad bowl, leaving any fat behind. Let cool slightly, then add lettuce, cheese and cornichons.

Make dressing: In a mixing bowl, whisk together all ingredients. Season with salt and pepper. 

Drizzle salad with dressing and toss to coat. Add croutons and toss again. Serve immediately.