Ingredients
• 3 1/2 inch thick slices French bread, cubed
• 1/4 cup lemon juice
• 1 tsp olive or vegetable oil
• 1 tsp anchovy paste
• 1 clove Elephant garlic, peeled and finely minced
• 1/4 tsp pepper
• 3 cups Bibb lettuce, torn
• 3 cups Romaine lettuce, torn
• 2 Tbsp Parmesan cheese, grated
Spray a baking sheet with aerosol cooking spray.
Sprinkle bread cubes on baking sheet; bake in a 350 F oven for 10 to 12 minutes or until toasted.
Meanwhile, in a small bowl stir together lemon juice, oil, anchovy paste, elephant garlic, and pepper.
Remove toasted bread from oven; place in a shallow bowl.
Sprinkle 2 Tbsp. of the dressing mixture over croutons; toss to coat.
In a salad bowl toss together Bibb and Romaine lettuce.
Add croutons, remaining dressing, and Parmesan cheese, toss well.
Serve.
• 3 1/2 inch thick slices French bread, cubed
• 1/4 cup lemon juice
• 1 tsp olive or vegetable oil
• 1 tsp anchovy paste
• 1 clove Elephant garlic, peeled and finely minced
• 1/4 tsp pepper
• 3 cups Bibb lettuce, torn
• 3 cups Romaine lettuce, torn
• 2 Tbsp Parmesan cheese, grated
Spray a baking sheet with aerosol cooking spray.
Sprinkle bread cubes on baking sheet; bake in a 350 F oven for 10 to 12 minutes or until toasted.
Meanwhile, in a small bowl stir together lemon juice, oil, anchovy paste, elephant garlic, and pepper.
Remove toasted bread from oven; place in a shallow bowl.
Sprinkle 2 Tbsp. of the dressing mixture over croutons; toss to coat.
In a salad bowl toss together Bibb and Romaine lettuce.
Add croutons, remaining dressing, and Parmesan cheese, toss well.
Serve.