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Butter Lettuce Salad with Balsamic Vinaigrette





Yields
Makes 8 servings

Up to 1 day ahead, make croutons, cool, wrap airtight, and hold at room temperature. Cook bacon, wrap, and chill. Wrap lettuce pieces in towels, seal in a placitc bag, and chill. Make dressing, cover, and chill.

 1/2 pound sourdough bread
 3 tablespoons plus 1/2 cup olive oil
 4 cloves garlic, pressed or minced
 1/4 cup grated parmesan cheese
 1/2 pound bacon
 1/4 cup balsamic vinegar
 1 tablespoon red wine vinegar
 2 teaspoons Dijon mustard
 1 1/4 pounds butter lettuce, rinsed and crisped
  Salt and pepper
Step 1
1

Cut bread into 3/4-inch cubes. In a 10- by 15-inch baking pan, mix bread with 3 tablespoons oil, half of the garlic, and cheese.

Step 2
2

Bake in a 375° oven until bread is golden, stirring occasionally, about 20 minutes. Let cool.

Step 3
3

Cut bacon into 1/4-inch-wide strips. Stir bacon often in a 10- to 12-inch frying pan over medium heat until crisp, 6 to 8 minutes. Lift out bacon with a slotted spoon and drain on paper towels.

Step 4
4

In a food processor or blender, whirl remaining garlic, balsamic vinegar, wine vinegar, and mustard, and with motor running, pour in remaining 1/2 cup oil.

Step 5
5

Tear lettuce into bite-size pieces and place in a wide serving bowl.

Step 6
6

Add croutons, bacon, and garlic dressing. Mix to coat greens. Add salt and pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 313Calories from Fat 69
% Daily Value *
Total Fat 24g37%

Saturated Fat 4.6g23%
Cholesterol 8.7mg3%
Sodium 380mg16%
Total Carbohydrate 17g6%

Dietary Fiber 1.5g6%
Protein 6.9g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.