Hearts Of Romaine By Traci Des Jardins

1. 1

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

2. 2

   let stand for 15 min, strain and discard garlic solid

3. 3

   -while oil is infusing preheat oven to 375 degrees.

4. 4

   cut baguette in half lengthwise, then cut cross-

5. 5

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

6. 6

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

7. 7

   ed oil over croutons, season with salt and pepper,

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

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

10. 10

    cool, store in airtight container for potato and fennel

11. 11

    salad.

12. 12

    -while croutons baking, squeeze juice from lemon

13. 13

    and extract pulp into remaining infused oil and mix

14. 14

    well. season with salt and pepper. in large bowl

15. 15

    toss lettuce with 1/3 cup dressing, add remaining

16. 16

    croutons. cut ribbons of cheese with vegetable

17. 17

    peeler over the salad. add parsley and toss well.

18. 18

    adjust seasonings and add more dressing if you

19. 19

    like.

No additional tips available.