Ingredients
-2 cloves of garlic
-1/2 cup evoo
-1 baguette
-kosher salt and fresh ground pepper
-1 lemon
-3 hearts of romaine, leaves separated washed and
dried
-1/4 lb reggiano parmigiano cheese
-2 tbl chopped flat-leaf parsley
Preparation
-mash garlic in mortar, mix with oil in a small bowl let stand for 15 min, strain and discard garlic solid -while oil is infusing preheat oven to 375 degrees. cut baguette in half lengthwise, then cut cross- wise into 1/2 wide croutons. spread croutons in a single layer on a sheet tray. drizzle 1/4 cut of infus- ed oil over croutons, season with salt and pepper, toss, then spread in a single layer again. toast to golden brown, about 10 min. reserve 1/4 croutons cool, store in airtight container for potato and fennel salad. -while croutons baking, squeeze juice from lemon and extract pulp into remaining infused oil and mix well. season with salt and pepper. in large bowl toss lettuce with 1/3 cup dressing, add remaining croutons. cut ribbons of cheese with vegetable peeler over the salad. add parsley and toss well. adjust seasonings and add more dressing if you like.
