Chez Panisse Garden Salad with Garlic Croutons
One of my favorites from Chez Panisse in Berkeley, California.
Preheat an oven to 350°F.
Brush the slices of baguette on both sides lightly with olive oil and place on a baking sheet in a single layer. Bake in the oven, turning, until crisp and light golden. Remove from the oven and brush the bread with clove of garlic.
Wash the greens and spin them dry.
In a bowl, combine the balsamic and red wine vinegar. Add the shallots. Drizzle in the oil, whisking constantly. Season with salt and freshly ground pepper.
Toss the greens with the vinaigrette. Serve immediately garnished with croutons.
1/2 baguette, thinly sliced on the diagonal
2 tablespoons extra virgin olive oil
2 cloves garlic, peeled
several handfuls of a mixture of tender young salad greens
2 tablespoons balsamic vinegar
2 teaspoons red wine vinegar
3 tablespoons extra virgin olive oil
1 small shallot, minced
salt and freshly ground black pepper