Mesclun Salad with Celery and Croutons


  • ½ teaspoon Dijon mustard
  • 1 cup 3/4-inch cubes crusty bread
  • 1 tablespoon balsamic vinegar
  • 3 celery ribs
  • 4 cups mesclun (mixed baby greens)
  • 2 teaspoons extra-virgin olive oil
  • 2 heads Bibb lettuce

Preheat oven to 300°F. On a baking sheet bake bread cubes in middle of oven until lightly toasted and let cool. In a small bowl whisk together vinegar, oil, and mustard and season with salt and pepper. Cut celery diagonally unto 1/2-inch slices. Tear Bibb lettuce into bite-size pieces. In a large...

View full recipe at Epicurious


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