Butter Lettuce Salad with Balsamic Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Up to 1 day ahead, make croutons, cool, wrap airtight, and hold at room temperature. Cook bacon, wrap, and chill. Wrap lettuce pieces in towels, seal in a placitc bag, and chill. Make dressing, cover, and chill. Ingredients:
1/2 pound sourdough bread |
3 tablespoons plus 1/2 cup olive oil |
4 cloves garlic, pressed or minced |
1/4 cup grated parmesan cheese |
1/2 pound bacon |
1/4 cup balsamic vinegar |
1 tablespoon red wine vinegar |
2 teaspoons dijon mustard |
1 1/4 pounds butter lettuce, rinsed and crisped |
salt and pepper |
Directions:
1. Cut bread into 3/4-inch cubes. In a 10- by 15-inch baking pan, mix bread with 3 tablespoons oil, half of the garlic, and cheese.
2. Bake in a 375° oven until bread is golden, stirring occasionally, about 20 minutes. Let cool.
3. Cut bacon into 1/4-inch-wide strips. Stir bacon often in a 10- to 12-inch frying pan over medium heat until crisp, 6 to 8 minutes. Lift out bacon with a slotted spoon and drain on paper towels.
4. In a food processor or blender, whirl remaining garlic, balsamic vinegar, wine vinegar, and mustard, and with motor running, pour in remaining 1/2 cup oil.
5. Tear lettuce into bite-size pieces and place in a wide serving bowl.
6. Add croutons, bacon, and garlic dressing. Mix to coat greens. Add salt and pepper to taste.
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