jacques pepin
salads
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Jacques Pépin’s Wine Merchant Steak

Jacques Pépin’s Wine Merchant Steak

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…

How to Make Chicken and Lobster Piccata | Richard Blais

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Sesame Cookies | Buddy Valastro

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

How to Make Shrimp Burgers | Jacques Pepin

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

What better way to add a little fun and romantic flavor to your meal than by cooking a recipe from the master, chef Jacques Pépin? Check out his go-to and easy-to-make salad recipe, cooked exclusively to celebrate Rachael Ray's 1,500th episode!

Ingredients

For the croutons:
  • 3 tablespoons of peanut or corn oil
  • 2 1/2 cups 1-inch pieces stale country bread
For the dressing:
  • 1 tablespoon crushed and finely chopped garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon grainy mustard, such as Meaux
  • 2 tablespoons red wine vinegar
  • 1/3 cup peanut or corn oil

Yield

Serves: 6

Preparation

1 large head romaine lettuce, damaged leaves removed, the remainder cut into 1 1/2- inch pieces, washed, and dried (about 10 cups lightly packed)

For the croutons: Heat the oil in a large skillet. When it is hot, add the bread and sauté for about 4 minutes, until nicely browned on all sides. Remove from the skillet and set aside.


For the dressing: Combine the garlic, salt, pepper, mustard, vinegar and oil in a bowl suitable for serving the salad.

When ready to serve, add the lettuce to the bowl and toss with the dressing. Sprinkle with the croutons and serve immediately.