4 ounces focaccia or sour dough bread, day old, crust removed, small dice
2 tablespoons extra virgin olive oil
salt and pepper, to taste
2 tablespoons fresh chives, minced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh chervil, chopped
2 heads romaine lettuce, inner leaves torn
1 bunch watercress, leaves with 1-in. (2.5-cm) stems
4 radicchio leaves, torn
2 tablespoons shallots, minced
2 cups cherry tomatoes, halved
6 fluid ounces Balsamic Mustard Vinaigrette, recipe follows
3 heads bibb lettuce, inner leaves
Servings: 8
1. To make the croutons, toss the bread with the olive oil and season with salt and pepper. Spread on a sheet pan and bake at 300°F (150°C) for 15 minutes. Remove from the oven and cool.
2. Toss the chives, parsley, tarragon and chervil together.
3. Combine the croutons, herbs, romaine, watercress, radicchio, shallots, cherry tomatoes and Balsamic Mustard Vinaigrette in a mixing bowl. Season with salt and pepper and toss. Arrange the greens on eight chilled plates, using the bibb lettuce leaves as a base.
2 tablespoons extra virgin olive oil
salt and pepper, to taste
2 tablespoons fresh chives, minced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh chervil, chopped
2 heads romaine lettuce, inner leaves torn
1 bunch watercress, leaves with 1-in. (2.5-cm) stems
4 radicchio leaves, torn
2 tablespoons shallots, minced
2 cups cherry tomatoes, halved
6 fluid ounces Balsamic Mustard Vinaigrette, recipe follows
3 heads bibb lettuce, inner leaves
Servings: 8
1. To make the croutons, toss the bread with the olive oil and season with salt and pepper. Spread on a sheet pan and bake at 300°F (150°C) for 15 minutes. Remove from the oven and cool.
2. Toss the chives, parsley, tarragon and chervil together.
3. Combine the croutons, herbs, romaine, watercress, radicchio, shallots, cherry tomatoes and Balsamic Mustard Vinaigrette in a mixing bowl. Season with salt and pepper and toss. Arrange the greens on eight chilled plates, using the bibb lettuce leaves as a base.
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