Yield
Makes 8 servings

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.

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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.

Step 5

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

Step 6

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

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