Green Salad with Torn Croutons

August 2007
Green Salad with Torn Croutons

by 1 people

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Makes: 4 servings

Prep: 10 mins

Cook: 30 mins

  • 1 1 pound loaf peasant-style bread, crust trimmed, torn into 1-inch pieces
  • 1/4 cup extra-virgin olive oil
  • Salt
  • 1/2 cup chicken broth
  • 1 head Boston lettuce, leaves torn
  1. Preheat the oven to 350 degrees . On a baking sheet, toss the bread with the olive oil; season with salt. Bake, tossing occasionally, until lightly golden, about 30 minutes. Let cool, then transfer to a large bowl.
  2. Meanwhile, in a small saucepan, bring the chicken broth to a boil and cook until reduced by half, about 5 minutes. Remove from the heat and stir in 3 tablespoons nicoise salad dressing. Drizzle the mixture over the croutons, tossing to coat.
  3. In a serving bowl, toss the lettuce with the remaining salad dressing just before serving; top with the croutons.