Romaine Salad with Red Wine Vinaigrette

Cuisine, July/August 1981

15 minutes — 4 Servings

Ingredients

1	small	head romaine lettuce (rinsed and dried)
8	large	fresh mushrooms
1	small	bermuda onion (sliced – optional)
1	slice	stale french bread
1	clove	garlic (peeled)
		red wine vinaigrette [1]

Instructions

Trim thick ends from romaine; tear leaves into bite-size pieces, discarding tough stalks. Wipe mushrooms with damp paper toweling; slice thin. Toss lettuce, mushrooms, and onion in large serving bowl; refrigerate, covered.

Make red wine vinaigrette [1].

Rub both sides of bread lightly with garlic clove; discard garlic. Toss bread with salad; discard bread. Pour vinaigrette over salad; toss to coat.