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Categories:
butter rye bread garlic freshly squeezed orange juice white balsamic vinegar sugar olive oil romaine lettuce tomatoes avocados
Viewed: 30 - Published at: 4 years agoIngredients
- 3 1/2 tbsp butter
- 1/2 lb rye bread, diced
- 3 cloves garlic, peeled and finely chopped
- 2/3 cup freshly squeezed orange juice
- 1/2 cup white balsamic vinegar
- 1-2 tsp sugar
- 9 tbsp olive oil
- 2 heads baby romaine lettuce, finely chopped
- 1 1/4 lb tomatoes, chopped
- 2 None avocados, peeled, pitted and diced
Method
- To make croutons, melt butter in a frying pan and toast bread until browned, working in batches. Add garlic and cook for 1-2 mins. Remove from pan and allow to cool.
- Meanwhile, mix orange juice, vinegar and sugar and season. Gradually whisk in oil then toss with lettuce, tomatoes and avocados. Gently mix in croutons.
