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For the croutons:
  • 3 tablespoons 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 (I use Meaux pommery mustard)
  • 2 tablespoons red wine vinegar
  • 1/3 cup peanut or corn oil
For the salad:
  • For the salad: 1 large head romaine lettuce, picked of damaged leaves and cut into 1 1/2-inch pieces, washed and dried (about 10 cups lightly packed)


Serves: 6


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.


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