Jacques Pépin's Garlicky Romaine with Croutons

by Rachael Ray Show Staff 9:00 AM, September 4, 2014

Aired September 4, 2014

Serves 6

3 tablespoons of peanut or corn oil
2 1/2 cups 1-inch pieces stale country bread
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


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.

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!