Garlicky Romaine Salad with Classic French Vinaigrette and Homemade Croutons

Croutons:

3          tbsp     canola oil

2-1/2    cups    1-inch pieces stale country or French bread

Vinaigrette:

3                      cloves garlic, minced

1/2      tsp       salt

1/2       tsp       freshly ground black pepper

1          tbsp     grainy mustard

2          tbsp     red wine vinegar

1/3       cup      canola oil

1                      large head Romaine lettuce, coarsely torn

Croutons:  Heat oil in large skillet set over medium heat. Add bread cubes; cook, stirring, for about 4 minutes or until crusty and nicely browned on all sides. Remove from skillet and set aside.

Vinaigrette: In small bowl, whisk together garlic, salt, pepper, mustard and vinegar. In thin stream, gradually whisk in oil until emulsified. (Dressing can be refrigerated in airtight jar for up to 1 week).

When ready to serve, toss lettuce and croutons with dressing. Serve immediately.