September 24, 2012
3 tbsp canola oil
2-1/2 cups 1-inch pieces stale country or French bread
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp grainy mustard
2 tbsp red wine vinegar
1/3 cup canola oil
1 large head Romaine lettuce, coarsely torn
Croutons: Heat oil in large skillet set over medium heat. Add bread cubes; cook, stirring, for about 4 minutes or until crusty and nicely browned on all sides. Remove from skillet and set aside.
Vinaigrette: In small bowl, whisk together garlic, salt, pepper, mustard and vinegar. In thin stream, gradually whisk in oil until emulsified. (Dressing can be refrigerated in airtight jar for up to 1 week).
When ready to serve, toss lettuce and croutons with dressing. Serve immediately.