Ingredients

  • 1 small head romaine lettuce
  • 3 slices white bread, very thin
  • 6 tablespoons olive oil
  • 2 whole garlic cloves, peeled
  • 2 teaspoons Dijon mustard
  • Salt and freshly ground pepper to taste
  • 1 tablespoon red-wine vinegar
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      260 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 3 grams protein; 149 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Trim lettuce and pull leaves apart. Rinse well and pat dry.
  2. Trim crusts off the bread. Cut bread into 1/2-inch or smaller cubes. There should be about 1 cup.
  3. Heat 3 tablespoons of the oil in a skillet; when hot, add bread cubes and garlic. Cook, shaking the skillet and stirring, until cubes are golden brown. Drain in a sieve. It is not necessary to discard garlic cloves.
  4. Cut or tear lettuce into bite-size pieces. There should be about 8 cups, loosely packed. Put in a salad bowl and sprinkle croutons on top.
  5. Put mustard in a small bowl with salt and pepper. Add vinegar and beat with a wire whisk. Add the remaining oil, beating briskly. Pour dressing over salad and toss.

15 minutes

Dining and Cooking