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Romaine Salad With Croutons

keithsnow's picture
Romaine Salad With Croutons is a great recipe to know in itself.
Ingredients
For croutons
  Bread slices 4 , cubed (day old)
  Extra virgin olive oil 1 Tablespoon
  Butter 1 Tablespoon
  Garlic clove 1 , chopped finely
  Kosher salt To Taste
  Black pepper To Taste
For salad
  Romaine leaves 8 , washed and drained
  Cranberry vinaigrette 1⁄4 Cup (4 tbs)
  Pear 1 , cored and sliced
  Parmigiano reggiano cheese 1 Tablespoon
  Salt and pepper To Taste
Directions

GETTING READY
1. Using a sharp knife cut romaine lettuce, into 3 slices and keep them in a bowl.
2. Cut the bread into cubes about ¾ inch.

MAKING
3. In a skillet, put extra virgin olive oil, butter and garlic.
4. Let the butter melt and get hot.
5. Put in the bread cubes and season with salt and pepper and toss well to mix and let them toast until they turn golden.
6. Remove the croutons on a plate and set them aside.
7. Add cranberry vinaigrette to the leaves and season with salt and pepper and toss well to mix.
8. Put the pear slices in the salad bowl and few croutons.
9. Sprinkle on the Parmesan cheese and mix the salad with a pair of tongs

SERVING
10. Serve as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4
Salad and croutons go together like icing and cake—but only if you pair them well. No one knows the art of doing that better than Chef Keith Snow who tosses up a quick salad with romaine lettuce and crunchy croutons. Try making it at home for a real lunchtime treat.

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