Hearts Of Romaine With Garlic Croutons
This recipe delivers a delightful combination of flavors and textures. Crispy garlic croutons rest atop romaine lettuce hearts, drizzled with a creamy blue cheese dressing. A sprinkle of fresh parsley adds a pop of color, making this salad as visually appealing as it is delicious. An ideal choice for a light and satisfying meal.
— Constant Cookbook
Ingredients
- 8 baguette slices, each about 1/2 inch thick, crusts trimmed
- 1 1/2 Tbs. extra-virgin olive oil
- 3 garlic cloves
- 1/4 cup extra-virgin olive oil
- 2 oz. blue cheese, crumbled
- 1 1/2 Tbs. red wine vinegar
- 2 large romaine lettuce hearts
- 1/4 cup minced fresh flat-leaf parsley
Instructions
- Preheat an oven to 350°F.
- To make the croutons, place the baguette slices on a baking sheet and drizzle with half of the olive oil. Turn the slices over and drizzle with the remaining olive oil. Bake until golden, about 10 minutes. Turn the slices over and bake until golden on the other side, 5 to 7 minutes more. Remove from the oven and use a fork or your fingers to rub both sides with the garlic cloves. Break each slice into several pieces, making rough croutons. Set aside.
- In a bowl, combine the olive oil and blue cheese. Using a fork, mash the cheese into the oil to make a creamy dressing. Stir in the vinegar.
- Cut each romaine heart lengthwise into quarters. Place on a platter or on individual plates. Drizzle generously with the dressing, dividing it evenly over the salad. Sprinkle with the parsley and top with the garlic croutons. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Essentials of Breakfast and Brunch,</i> by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
Yield
Serves 4.
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