Romaine Lettuce With Garlic Croutons
Published May 14, 1991
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
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 analysis per serving (4 servings)
15 grams carbs; 264 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 22 grams fat; 4 grams fiber; 390 milligrams sodium; 4 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Trim lettuce and pull leaves apart. Rinse well and pat dry.
- Step 2
Trim crusts off the bread. Cut bread into ½-inch or smaller cubes. There should be about 1 cup.
- Step 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.
- Step 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.
- Step 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.
Private Notes