Red oak leaf with garlic croutons and Dijon dressing

Recipe & food styling Marisa Curatolo. Photography Cory Aronec.


1 head red oak leaf lettuce, washed and torn into pieces

1/2 cup shaved Parmesan cheese

Caoarse salt and freshly ground pepper, to taste

Garlic croutons

Garlic croutons

1 loaf country bread, cubed

1/2 cup olive oil

6 cloves garlic, peeled

Dijon dressing

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon minced shallots

Coarse salt and freshly ground pepper, to taste


For dressing, in small bowl combine all ingredients until well blended; set aside.

For croutons, place garlic and olive oil in small saucepan over low heat, simmer until garlic is soft. Add bread and toss. Cook until golden and crisp, turning often about 5 to 10 minutes. Remove from heat.

To assemble, in large bowl, combine lettuce, shaved Parmesan, and garlic croutons. Add Dijon dressing and toss well. Season with salt and pepper.