Butter Lettuce Salad with Balsamic Vinaigrette

Sunset
Up to 1 day ahead, make croutons, cool, wrap airtight, and hold at room temperature. Cook bacon, wrap, and chill. Wrap lettuce pieces in towels, seal in a placitc bag, and chill. Make dressing, cover, and chill.
Makes 8 servings

Ingredients

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1/2 pound sourdough bread
3 tablespoons plus 1/2 cup olive oil
4 cloves garlic, pressed or minced
1/4 cup grated parmesan cheese
1/2 pound bacon
1/4 cup balsamic vinegar
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 1/4 pounds butter lettuce, rinsed and crisped
Salt and pepper

Preparation

1. Cut bread into 3/4-inch cubes. In a 10- by 15-inch baking pan, mix bread with 3 tablespoons oil, half of the garlic, and cheese.

2. Bake in a 375° oven until bread is golden, stirring occasionally, about 20 minutes. Let cool.

3. Cut bacon into 1/4-inch-wide strips. Stir bacon often in a 10- to 12-inch frying pan over medium heat until crisp, 6 to 8 minutes. Lift out bacon with a slotted spoon and drain on paper towels.

4. In a food processor or blender, whirl remaining garlic, balsamic vinegar, wine vinegar, and mustard, and with motor running, pour in remaining 1/2 cup oil.

5. Tear lettuce into bite-size pieces and place in a wide serving bowl.

6. Add croutons, bacon, and garlic dressing. Mix to coat greens. Add salt and pepper to taste.

Created date

October 2003

Nutritional Information

Calories 313
Caloriesfromfat 69 %
Protein 6.9 g
Fat 24 g
Satfat 4.6 g
Carbohydrate 17 g
Fiber 1.5 g
Sodium 380 mg
Cholesterol 8.7 mg