Mache Salad with Curry Vinaigrette

• 5 tablespoons extra-virgin olive oil
• 3/4 teaspoon Madras curry powder
• 3 ounces peasant or country bread, torn into 1/2-inch pieces (2 1/2 cups)
• 2 tablespoons fresh lemon juice
• Kosher salt
• 2 ounces mache lettuce (8 cups)
• 1/4 cup chopped chives (1/4-inch pieces)

1. In a large nonstick skillet, heat 2 tablespoons of the olive oil.
2. Whisk in 1/4 teaspoon of the curry powder and add the bread.
3. Toast over moderate heat, stirring frequently, until golden and crisp, about 8 minutes.
4. Transfer the croutons to a plate.
5. In a bowl, whisk the remaining 3 tablespoons of oil and 1/2 teaspoon of curry powder with the lemon juice; season with salt.
6. Toss gently with the mache and chives; transfer to plates and top with the croutons.

extravirgin olive oil, curry powder, country bread, lemon juice, kosher salt, mache, chives

Taken from www.foodandwine.com/recipes/mache-salad-with-curry-vinaigrette (may not work)