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Ingredients
2 cloves fresh garlic
1/4 cup salad oil
2 cups small bread cubes
1 large head lettuce
1/4 cup corn oil
3 tbsp fresh lemon juice
2 tbsp apple cider vinegar
1 1/4 tsp sea salt
1/4 tsp paprika
1/3 cup crumbled Bleu cheese
1/3 cup Parmesan cheese
1 large raw egg, beaten slightly
Method
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Peel garlic, cut each
clove into 4 pieces and let stand in 1/4 cup salad oil at room
temperature for 4 to 5 hours.
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Toast bread cubes in a
preheated slow oven, 300oF until golden, turning to brown on all sides.
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Wash lettuce, drain,
and pat dry.
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Tear into bite-size
pieces and place in a salad bowl.
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Chill until just
before serving.
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Remove garlic from
oil, add toasted bread cubes, and mix well.
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Add to lettuce bowl
along with remaining 8 ingredients.
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Toss lightly.
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