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baguette extra-virgin olive oil kosher salt shallot grape tomatoes lemon romaine lettuce blue cheese
Viewed: 34 - Published at: a year agoIngredients
- 1/4 baguette, cut into 1/2-inch cubes
- 1/3 cup plus 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 shallot, thinly sliced
- 1 cup grape tomatoes, halved
- Juice of 1 lemon
- 1 head red-leaf lettuce, torn
- 1 head romaine lettuce, torn
- 1/2 cup crumbled blue cheese
Method
- Preheat the oven to 425 degrees F. Make the croutons: Toss the bread cubes with 1 tablespoon olive oil on a rimmed baking sheet; season with salt and pepper.
- Bake until golden, about 8 minutes.
- Meanwhile, make the dressing: Heat the remaining 1/3 cup olive oil in a medium skillet over medium heat.
- Add the shallot and tomatoes and cook until softened, about 5 minutes.
- Stir in the lemon juice and season with salt and pepper.
- Toss the lettuce in a large bowl.
- Pour the warm dressing on top, add the croutons and gently toss.
- Top with the blue cheese.
- Photograph by David Malosh
