Summer Salads: Garlicky Romaine

I could call this “cooking with Jacques” except this did not call for any cooking, except for the brief sautéing of the croutons. My Jacques Pepin Essential Pepin cookbook has lovely ideas for salads. What are salads but tossing oil and vinegar with greens? And a few other raw vegetables…and much more! Our go to salad greens are romaine lettuce and baby spinach.

I had all the needed ingredients for this “garlicky romaine with croutons”. Apparently in the spring I made homemade bread all of which we did not consume. I am of the school of thought to not waste food so I cut the remaining bread into crouton-sized cubes and froze them. Now I have the perfect recipe for them.

  • 3 Tablespoons oil
  • 2 1/2 cups 1-inch pieces “stale country bread”

Heat the oil in a heavy skillet; cast iron works well here. When oil is hot add the bread and sauté for 4 minutes, stirring occasionally to turn the cubes. Although at first I thought this was too much oil, it worked out very well for the 4 minute sauté.

  • 1 tablespoon crushed garlic; I used minced garlic from a jar.
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon mustard; Jacques calls for grainy mustard. I used spicy so as not to have three opened jars of mustard in my fridge.
  • 2 tablespoons red wine vinegar
  • 1/3 cup olive oil

I mixed the dressing ingredients in a small jar. I used half to dress the heart of romaine that I put into the bowl. We added a generous helping of Romano cheese as well. Romaine seems to call out for parmesan or Romano cheese in our household.

This is a tasty garlicky dressing. I was able to use this salad for two meals without making more dressing or croutons. This makes sense in that the recipe says it serves four.

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