Butter Lettuce Salad With Balsamic Vinaigrette Recipe

• 1/2 lb sourdough bread
• 3 Tbsp. extra virgin olive oil plus
• 1/2 c. extra virgin olive oil
• 4 x garlic cloves pressed or possibly chopped
• 1/4 c. grated parmesan cheese
• 1/2 lb bacon
• 1/4 c. balsamic vinegar
• 1 Tbsp. red wine vinegar
• 2 tsp Dijon mustard
• 1 1/4 lb butter lettuce rinsed, crisped Salt to taste Freshly-grnd black pepper to taste

1. Cut bread into 3/4-inch cubes.
2. In a 10- by 15-inch baking pan, mix bread with 3 Tbsp.
3. oil, half of the garlic, and cheese.
4. Bake in a 375 degree oven till bread is golden brown, stirring occasionally, about 20 min.
5. Let cold.
6. Cut bacon into 1/4-inch-wide strips.
7. Stir bacon often in a 10- to 12-inch frying pan over medium heat till crisp, 6 to 8 min.
8. Lift out bacon with a slotted spoon and drain on paper towels.
9. In a food processor or possibly blender, whirl remaining garlic, balsamic vinegar, wine vinegar, and mustard, and with motor running, pour in remaining 1/2 c. oil.
10. Tear lettuce into bite-size pcs and place in a wide serving bowl.
11. Add in croutons, bacon, and garlic dressing.
12. Mix to coat greens.
13. Add in salt and pepper to taste.
14. This recipe yields 8 servings.
15. Comments: Up to 1 day ahead, make croutons, cold, wrap airtight, and hold at room temperature.
16. Cook bacon, wrap, and chill.
17. Wrap lettuce pcs in towels, seal in a plastic bag, and chill.
18. Make dressing, cover, and chill.

bread, extra virgin olive oil, extra virgin olive oil, garlic, parmesan cheese, bacon, balsamic vinegar, red wine vinegar, mustard, butter

Taken from cookeatshare.com/recipes/butter-lettuce-salad-with-balsamic-vinaigrette-95442 (may not work)