Mesclun Salad with Celery and Croutons

Name: Mesclun Salad with Celery and Croutons
Yield: Serves 4
Ingredients: 1 cup 3/4-inch cubes crusty bread; 1 tablespoon balsamic vinegar; 2 teaspoons extra-virgin olive oil; 1/2 teaspoon Dijon mustard; 3 celery ribs; 2 heads Bibb lettuce; 4 cups loosely packed mesclun (mixed baby greens)

August 20, 2004

Can be prepared in 45 minutes or less.

Recipe information

Yield
Serves 4

Ingredients

1 cup 3/4-inch cubes crusty bread

1 tablespoon balsamic vinegar

2 teaspoons extra-virgin olive oil

1/2 teaspoon Dijon mustard

3 celery ribs

2 heads Bibb lettuce

4 cups loosely packed mesclun (mixed baby greens)

Preparation

Step 1
Preheat oven to 300°F.
Step 2
On a baking sheet bake bread cubes in middle of oven until lightly toasted and let cool. In a small bowl whisk together vinegar, oil, and mustard and season with salt and pepper. Cut celery diagonally unto 1/2-inch slices. Tear Bibb lettuce into bite-size pieces. In a large bowl toss all greens, celery, and croutons with dressing and season with salt and pepper.

TagsSalad Lettuce Leafy Greens Vegetable Side Dinner Dairy Free Vegan Vegetarian Quick Easy Weeknight Meals Gourmet

Recipe notes

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