Green Salad with Torn Croutons

Green Salad with Torn Croutons
  • Cook Time
  • Prep Time
  • 4Servings


  • 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
  • Nicoise salad dressing (see step 1 of Chicken Nicoise Chopped Salad)
  • 1 head Boston lettuce, leaves torn


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.

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.

In a serving bowl, toss the lettuce with the remaining salad dressing just before serving; top with the croutons.