Romaine Lettuce With Garlic Croutons Food

ROMAINE LETTUCE WITH GARLIC CROUTONS

Steps:

• Trim lettuce and pull leaves apart. Rinse well and pat dry.
• Trim crusts off the bread. Cut bread into 1/2-inch or smaller cubes. There should be about 1 cup.
• 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.
• 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.
• 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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Steps:

• 1 Preheat an oven to 350°F. 2 To make the croutons, place the baguette slices on a baking sheet and drizzle with half of the olive oil. Turn the slices over and drizzle with the remaining olive oil. Bake until golden, about 10 minutes. Turn the slices over and bake until golden on the other side, 5 to 7 minutes more. Remove from the oven and use a fork or your fingers to rub both sides with the garlic cloves. Break each slice into several pieces, making rough croutons. Set aside. 3 In a bowl, combine the olive oil and blue cheese. Using a fork, mash the cheese into the oil to make a creamy dressing. Stir in the vinegar. 4 Cut each romaine heart lengthwise into quarters. Place on a platter or on individual plates. Drizzle generously with the dressing, dividing it evenly over the salad. Sprinkle with the parsley and top with the garlic croutons. Serve immediately

MINESTRONE WITH GARLIC AND PARMESAN CROUTONS

Steps:

• In a large saucepan heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté onion, carrot, and potato with salt to taste until vegetables are lightly browned. Add tomatoes and their liquid, broth, and pasta and simmer, stirring to break up tomatoes, 10 minutes, or until pasta and vegetables are tender.
• In a skillet sauté garlic in remaining tablespoon oil over moderately high heat until golden and discard with a slotted spoon. In garlic-flavored oil fry bread, seasoned with salt, over moderate heat, stirring occasionally, until golden on all sides. Remove skillet from heat and add parsley and Parmesan, tossing croutons to coat well.
• Add zucchini and half the croutons to tomato mixture and simmer, stirring occasionally, 5 minutes, or until zucchini is almost tender and croutons are dissolved. Stir in romaine and cook 1 minutes.
• Serve soup sprinkled with remaining croutons.

CRUNCHY ROMAINE SALAD WITH EGGS AND CROUTONS

Steps:

• Mix romaine lettuce with eggs, croutons and mozzarella cheese.
• Drizzle with ranch dressing.

ROMAINE SALAD WITH CREAMY GARLIC DRESSING

Steps:

• Tear lettuce into bite-size pieces, you should have about 12 cups.
• Cover and refrigerate until well chilled.
• Combine garlic and salt in a small bowl and mash with the back of a spoon into a paste, or (and this is what I do), mash with a mortar and pestle and transfer to a bowl.
• Mix garlic paste with lime juice, add egg* and beat until foamy.
• Stir in mayo and worcestershire.
• This can be made ahead, just cover and refrigerate.
• Just before serving, peel, pit and dice avocado.
• In a large salad bowl, combine avocado, lettuce, cheese, tomatoes, onions and croutons.
• Stir dressing and pour over salad then toss until well mixed.
• *If you are pregnant or nursing, or have a compromised immune system you may want to consider using a purchased pasteurized egg product.