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.