Romaine Lettuce With Garlic Croutons

1. 1

   Trim lettuce and pull leaves apart.

2. 2

   Rinse well and pat dry.

3. 3

   Trim crusts off the bread.

4. 4

   Cut bread into 1/2-inch or smaller cubes.

5. 5

   There should be about 1 cup.

6. 6

   Heat 3 tablespoons of the oil in a skillet; when hot, add bread cubes and garlic.

7. 7

   Cook, shaking the skillet and stirring, until cubes are golden brown.

8. 8

   Drain in a sieve.

9. 9

   It is not necessary to discard garlic cloves.

10. 10

    Cut or tear lettuce into bite-size pieces.

11. 11

    There should be about 8 cups, loosely packed.

12. 12

    Put in a salad bowl and sprinkle croutons on top.

13. 13

    Put mustard in a small bowl with salt and pepper.

14. 14

    Add vinegar and beat with a wire whisk.

15. 15

    Add the remaining oil, beating briskly.

16. 16

    Pour dressing over salad and toss.

* Per serving · 4 servings · Values may vary.

No additional tips available.