| Level: | Easy |
| Total: | 20 min |
| Prep: | 7 min |
| Cook: | 13 min |
| Yield: | 6 servings |
Ingredients
- 1/4 baguette, cut into 1/2-inch cubes
- 1/3 cup plus 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 shallot, thinly sliced
- 1 cup grape tomatoes, halved
- Juice of 1 lemon
- 1 head red-leaf lettuce, torn
- 1 head romaine lettuce, torn
- 1/2 cup crumbled blue cheese
Instructions
- Preheat the oven to 425 degrees F. Make the croutons: Toss the bread cubes with 1 tablespoon olive oil on a rimmed baking sheet; season with salt and pepper. Bake until golden, about 8 minutes.
- Meanwhile, make the dressing: Heat the remaining 1/3 cup olive oil in a medium skillet over medium heat. Add the shallot and tomatoes and cook until softened, about 5 minutes. Stir in the lemon juice and season with salt and pepper.
- Toss the lettuce in a large bowl. Pour the warm dressing on top, add the croutons and gently toss. Top with the blue cheese.
Nutrition Facts
| Calories | 280 calorie |
| Total Fat | 24 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 24 milligrams |
| Sodium | 252 milligrams |
| Carbohydrates | 13 grams |
| Dietary Fiber | 3 grams |
| Protein | 6 grams |
| Sugar | 2 grams |
Reviews
This was so delicious. I ended up bypassing my main entrée and just had more salad because it would not keep after one sitting (too soggy). I loved this and think it would be a great different salad to make for company. Very easy to assemble and most can be done ahead. Toss with the dressing at the very last minute. Can’t say enough about it. Did the recipe exactly as written. Will be making again very soon. (I did add some garlic powder to my croutons for a little more flavor)
Didn’t do the croutons, but the dressing was yummy. Would add a pinch of sugar to balance the acidity of the lemon and tomatoes.