One of my favorites from Chez Panisse in Berkeley, California.
Serves 6
1/2 baguette, thinly sliced on the diagonal2 tablespoons extra virgin olive oil2 cloves garlic, peeledseveral handfuls of a mixture of tender young salad greens
Vinaigrette2 tablespoons balsamic vinegar2 teaspoons red wine vinegar3 tablespoons extra virgin olive oil1 small shallot, mincedsalt and freshly ground black pepper
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.
Post your pic and tag @chefjoanneweir on Instagram.We would love to see how yours turned out!
By signing up, you will receive Joanne Weir offers, promotions and other messages. You are also agreeing to Joanne Weir’s Privacy Policy. You may unsubscribe at any time.
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!
