1 C. 1/2-inch bread cubes
1 garlic clove, unpeeled and smashed
2 heads Bibb lettuce, washed, dried & gently torn into 2" pieces
5 oz. red oakleaf lettuce, stems cut away, washed and dried
1/2 C. shredded Gruyere cheese (2 oz.)
Kosher salt and Freshly ground black pepper
Preheat oven to350°F. for the croutons.
Combine the vinaigrette ingredients in a jar, close tightly with a lid,
and shake vigorouly until the mixture develops a creamy consistency.
Spread the bread cubes on a cookie sheet and bake in the oven until
lightly toasted, about 5 minutes. When done, flavor the hot croutons
by tossing in a bowl with the smashed garlic clove.To assemble the
salad, pour the vinaigrette into a large bowl. Add the lettuces, half
the shredded Gruyere, and the croutons. Season with salt and pepper
if necessary. Mix thoroughly. Garnish with the remaining Gruyere and serve.
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