Hearts Of Romaine By Traci Des Jardins

-mash garlic in mortar, mix with oil in a small bowl

let stand for 15 min, strain and discard garlic solid

-while oil is infusing preheat oven to 375 degrees.

cut baguette in half lengthwise, then cut cross-

wise into 1/2 wide croutons. spread croutons in a

single layer on a sheet tray. drizzle 1/4 cut of infus-

ed oil over croutons, season with salt and pepper,

toss, then spread in a single layer again. toast to

golden brown, about 10 min. reserve 1/4 croutons

cool, store in airtight container for potato and fennel

salad.

-while croutons baking, squeeze juice from lemon

and extract pulp into remaining infused oil and mix

well. season with salt and pepper. in large bowl

toss lettuce with 1/3 cup dressing, add remaining

croutons. cut ribbons of cheese with vegetable

peeler over the salad. add parsley and toss well.

adjust seasonings and add more dressing if you

like.