Romaine Lettuce With Garlic Croutons

• 1 small head romaine lettuce
• 3 slices white bread, very thin
• 6 tablespoons olive oil
• 2 whole garlic cloves, peeled
• 2 teaspoons Dijon mustard
• Salt and freshly ground pepper to taste
• 1 tablespoon red-wine vinegar

1. Trim lettuce and pull leaves apart.
2. Rinse well and pat dry.
3. Trim crusts off the bread.
4. Cut bread into 1/2-inch or smaller cubes.
5. There should be about 1 cup.
6. Heat 3 tablespoons of the oil in a skillet; when hot, add bread cubes and garlic.
7. Cook, shaking the skillet and stirring, until cubes are golden brown.
8. Drain in a sieve.
9. It is not necessary to discard garlic cloves.
10. Cut or tear lettuce into bite-size pieces.
11. There should be about 8 cups, loosely packed.
12. Put in a salad bowl and sprinkle croutons on top.
13. Put mustard in a small bowl with salt and pepper.
14. Add vinegar and beat with a wire whisk.
15. Add the remaining oil, beating briskly.
16. Pour dressing over salad and toss.

head romaine lettuce, white bread, olive oil, garlic, mustard, salt, redwine vinegar

Taken from cooking.nytimes.com/recipes/3267 (may not work)