Green Salad With Croutons
|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|
|Lettuce head||1 Medium (Garden Lettuce)|
|Romaine lettuce head/Endive||1 Medium|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
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.