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Green Salad With Croutons

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  Croutons 1 Cup (16 tbs)
  Olive oil 2 Tablespoon
  Garlic 1 Clove (5 gm), peeled, sliced
  Cubed stale italian bread 1 Cup (16 tbs), crust removed
  Olive oil 1⁄2 Cup (8 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Crumbled dried oregano 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Lettuce head 1 Medium (Garden Lettuce)
  Romaine lettuce head/Endive 1 Medium
  Grated parmesan cheese 1⁄4 Cup (4 tbs)

Prepare croutons.
Heat oil in small skillet; saute garlic over moderate heat until lightly browned.
Remove garlic with slotted spoon; discard.
Add bread; saute, stirring frequently, until golden brown.
Drain on paper towels.
Combine dressing ingredients in bottle or screw-top jar; shake well.
Allow to stand at room temperature.
Clean lettuce; pat dry.
Tear into bite-size pieces; place in salad bowl.
Refrigerate until serving time.
To serve, sprinkle salad with cheese and croutons.
Shake dressing well; pour over salad.
Toss well; serve immediately.

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