Mesclun Salad with Celery and Croutons

Ingredients

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

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