Mixed Greens And Tomatoes With Anchovy Dressing Recipe
Ingredients
| 4 slices of homemade-type white bread, crusts discarded and the rest cut into 1/2-inch cubes | ||
| Unsalted butter | 3 Tablespoon | |
| 4 flat anchovy fillets, rinsed and patted dry | ||
| Wine vinegar | 2 Tablespoon | |
| Olive oil | 1/2 Cup (16 tbs) | |
| 16 cups mixed baby lettuces, such as | ||
| Lollo Rosso, red oak leaf, andfrisee, rinsed and spun dry | ||
| Cherry tomatoes | 1 Pint, halved | |
Directions
Let the bread cubes stand, uncovered, overnight.
In a skillet melt the butter over moderately high heat and in it saute the bread cubes, stirring, until they are golden.
Transfer the croutons to a bowl, season them with salt and pepper, and let them cool.
The croutons may be made 1 day in advance andkept in an airtight container.
In a blender puree the anchovies with the vinegar and salt and pepper to taste and with the motor running add the oil in a stream, blending until the dressing is emulsified.
In a large serving bowl toss the lettuces, the tomatoes, and the croutons with the dressing.
In a skillet melt the butter over moderately high heat and in it saute the bread cubes, stirring, until they are golden.
Transfer the croutons to a bowl, season them with salt and pepper, and let them cool.
The croutons may be made 1 day in advance andkept in an airtight container.
In a blender puree the anchovies with the vinegar and salt and pepper to taste and with the motor running add the oil in a stream, blending until the dressing is emulsified.
In a large serving bowl toss the lettuces, the tomatoes, and the croutons with the dressing.
Chef
