Ingredients
For the Croutons
1 baguette, preferably a day old, sliced thin
2 tbsp extra-virgin olive oil
¼ tsp basil or dill
¼ tsp garlic powder
sea salt, to taste
For the Salad
3 cups romaine lettuce leaves, torn
3 cups mixed greens, torn
1 cup cherry tomatoes, halved or sliced (or 2 medium tomatoes, diced)
For the Dressing
3 tbsp extra-virgin olive oil
3 tbsp freshly juiced lemon juice
1 ½ tsp sugar
sea salt (to taste)
Black pepper (to taste)
Directions
Make the croutons:
1
Heat the oven to 375F.
2
Cut the baguette into 1-inch cubes and put in a bowl.
3
Drizzle with extra-virgin olive oil and sprinkle with the basil or dill.
Spread the baguette cubes out on a rimmed baking sheet and sprinkle lightly with the garlic powder and some sea salt.
4
Bake for about 12 to 15 minutes, turning every 5 minutes or just until browned.
Make the Salad
5
In a large bowl, combine the romaine lettuce, mixed greens, tomatoes.
6
Cover and refrigerate until serving time.
Make the Dressing
7
Combine the extra virgin olive oil, lemon juice and sugar.
Shake to blend.
8
Taste and add salt and freshly ground black pepper, as needed. Keep refrigerated until serving time.
9
To serve the salad, toss with dressing and top with croutons.