Red oak leaf with garlic croutons and Dijon dressing
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
Ingredients
1 head red oak leaf lettuce, washed and torn into pieces
1⁄2 cup shaved Parmesan cheese
Coarse salt and freshly ground pepper, to taste
Garlic croutons
1 loaf white or whole wheat bread
1⁄2 cup olive oil
6 cloves garlic, peeled
Dijon dressing
1⁄2 cup canola oil
1⁄4 cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon minced shallots
Coarse salt and freshly ground pepper, to taste
For croutons, place garlic and olive oil in small saucepan over low heat. Simmer 30 minutes, stirring every 5 minutes, or until garlic is soft. Remove saucepan from heat and allow garlic to cool in oil. Meanwhile, cut bread into cubes. Heat garlic oil in large skillet pan over medium-high heat. Add bread and toss. Cook croutons until golden and crisp, turning often, 12 to 15 minutes. Remove from heat.
For dressing, in small bowl combine all ingredients until well blended; set aside.
To assemble, in large bowl, combine lettuce, shaved Parmesan, and garlic croutons. Add Dijon dressing and toss well. Season with salt and pepper. Serve immediately. Serves 6.
