Romaine Lettuce With Garlic Croutons
- Total Time
- 15 minutes
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Ingredients
- 1small head romaine lettuce
- 3slices white bread, very thin
- 6tablespoons olive oil
- 2whole garlic cloves, peeled
- 2teaspoons Dijon mustard
- Salt and freshly ground pepper to taste
- 1tablespoon red-wine vinegar
Nutritional analysis per serving (4 servings)
263 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 390 milligrams sodium
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.
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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.
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