Green Salad With Croutons

• 2 ounces leftover bread, cut into 1-inch pieces, about 2 cups
• 1 tablespoon virgin olive oil or peanut oil
• 1 tablespoon Dijon-style mustard
• 1 large clove garlic, peeled, crushed and chopped fine, about 1 teaspoon
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon red wine vinegar
• 4 tablespoons virgin olive, canola or peanut oil
• 1 large or 2 small curly endive, cut into 2-inch pieces (8 to 9 cups)

1. Preheat the oven to 400 degrees.
2. Place bread cubes in a bowl; sprinkle the tablespoon of oil over them.
3. Toss gently.
4. Arrange cubes on cookie sheet, and bake for 12 to 14 minutes, until nicely browned.
5. In a large serving bowl, mix the mustard, garlic, salt, pepper and vinegar.
6. Stir in the 4 tablespoons of oil.
7. To serve, add the endive to the dressing.
8. Toss thoroughly, and divide among 6 plates.
9. Top with croutons.

bread, virgin olive oil, mustard, clove garlic, salt, freshly ground pepper, red wine vinegar, virgin olive, curly endive

Taken from cooking.nytimes.com/recipes/478 (may not work)