Green Salad with Torn Croutons Erika Lenkert   From Every Day with Rachael Ray August 2007 FOUR SERVINGS Prep Time: 10 min Cook Time: 30 min One 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 Niçoise salad dressing (see step 1 of Chicken Niçoise Chopped Salad) 1 head Boston lettuce, leaves torn 1. Preheat the oven to 350º. 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 niçoise 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.

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