Parsley and Romaine Salad

• 1 cup (tightly packed) flat-leaf parsley leaves
• 1 heart of romaine lettuce
• 1 tablespoon pine nuts, lightly toasted
• 4 thin slices stale or toasted baguette, rubbed with a cut clove of garlic and cut in small squares
• 1 tablespoon minced chives
• 1/4 cup dressing of your choice, like mustard vinaigrette or a simple lemon vinaigrette: 1 tablespoon lemon juice whisked together with 3 tablespoons extra virgin olive oil and salt to taste

1. Take up a handful of the parsley and bunch it together, then slice into thin strips (chiffonade) by cutting across the bunch with a chefs knife.
2. Repeat until all of the parsley is cut into chiffonade.
3. Transfer to a salad bowl.
4. Stack the romaine leaves and cut crosswise into chiffonade.
5. Add to the salad bowl.
6. Add the pine nuts, baguette croutons and chives.
7. Just before serving, toss with the dressing.

flatleaf parsley leaves, heart of romaine lettuce, pine nuts, thin slices stale, chives, dressing of your choice

Taken from cooking.nytimes.com/recipes/12793 (may not work)