This is a simple bright salad with the extra crunch of toasted croutons and a kick of garlic. I simplified the vinaigrette so that it is a bit lighter and could simply be made in a jar or bowl (the original recipe had eggs, an extra cup of oil, and used an immersion blender...)
I almost always have bread cubes in my freezer because my go-to bread recipe makes two loaves and we can usually only get through one and a half before it starts to get on the stale side. I chop the rest up, pop it in the freezer, and use it for strata when the mood strikes. It worked perfectly here too!
Salad from the Ardennes
Adapted from Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek
1 medium head romaine lettuce
1 small head escarole or curly endive
15 cherry tomatoes, halved
1 recipe Shallot-Parsley Vinaigrette (about 3/4 cup)
2 tablespoons butter
2 cups large bread cubes (3 wide slices country-style bread)
2 cloves garlic
2 tablespoons minced fresh parsley
½ tablespoon Dijon mustard
¼ cup red wine vinegar
½ cup vegetable oil
2 tablespoons minced shallots
2 tablespoons minced parsley
salt and fresh ground pepper
1. Make Shallot Parsley Vinaigrette by combining all ingredients in a mason jar with a tight lid and shaking vigorously. Alternatively, whisk first three ingredients until combined and then add remaining three.
2. Wash and dry salad greens. Combine them in a salad bowl with dressing. Top with tomatoes.
3. In a large skillet heat butter. Add bread cubes and pan fry until lightly browned on all sides. Remove onto a paper towel lined plate. Rub each side with cut side of a garlic clove.
4. Serve at once.