4 , crusts discarded and the rest cut into 1/2-inch cubes (Homemade Type)
Flat anchovy fillets
4 , rinsed and patted dry
Red wine vinegar
1⁄2 Cup (8 tbs)
Mixed baby lettuce
16 Cup (256 tbs), rinsed and spun dry (Such As Lollo Rosso, Red Oak Leaf, And Frisee)
1 Pint, halved
Let the bread cubes stand, uncovered, overnight.
In a skillet melt the butter over moderately high heat and in it saute the bread cubes, stirring, until they are golden.
Transfer the croutons to a bowl, season them with salt and pepper, and let them cool.
The croutons may be made 1 day in advance andkept in an airtight container.
In a blender puree the anchovies with the vinegar and salt and pepper to taste and with the motor running add the oil in a stream, blending until the dressing is emulsified.
In a large serving bowl toss the lettuces, the tomatoes, and the croutons with the dressing.