Hearts Of Romaine By Traci Des Jardins

• -2 cloves of garlic
• -1/2 cup evoo
• -1 baguette
• -kosher salt and fresh ground pepper
• -1 lemon
• -3 hearts of romaine, leaves separated washed and
• dried
• -1/4 lb reggiano parmigiano cheese
• -2 tbl chopped flat-leaf parsley

1. -mash garlic in mortar, mix with oil in a small bowl
2. let stand for 15 min, strain and discard garlic solid
3. -while oil is infusing preheat oven to 375 degrees.
4. cut baguette in half lengthwise, then cut cross-
5. wise into 1/2 wide croutons. spread croutons in a
6. single layer on a sheet tray. drizzle 1/4 cut of infus-
7. ed oil over croutons, season with salt and pepper,
8. toss, then spread in a single layer again. toast to
9. golden brown, about 10 min. reserve 1/4 croutons
10. cool, store in airtight container for potato and fennel
11. salad.
12. -while croutons baking, squeeze juice from lemon
13. and extract pulp into remaining infused oil and mix
14. well. season with salt and pepper. in large bowl
15. toss lettuce with 1/3 cup dressing, add remaining
16. croutons. cut ribbons of cheese with vegetable
17. peeler over the salad. add parsley and toss well.
18. adjust seasonings and add more dressing if you
19. like.

garlic, evoo, baguette, salt, lemon, parmigiano cheese, flatleaf parsley

Taken from www.epicurious.com/recipes/member/views/hearts-of-romaine-by-traci-des-jardins-52637181 (may not work)