Romaine Hearts with Buttered Croutons
1/3 Baguette, cut into cubes
2 Tablespoons Earth Balance
Pepper, to taste
1/4 Cup Chives, sliced
Roquefort Style Vinaigrette
5 Ounces Creamy Nut Cheese
2 Tablespoons Vegan Sour Cream
4 Teaspoons Sherry
1/2 Cup Olive Oil
1/4 Teaspoon Salt
|Romaine and chives|
1. Remove the dark out leaves of the lettuce and save for a later use. Cut the pale green leaves in long strips. Mix in the chives.
|Roquefort Style Vinaigrette|
2. Prepare the vinaigrette by mixing all of the ingredients in a mixer. The dressing should be a little chunky, like blue cheese and thick.
3. Pre heat the oven to 400F. Spread the croutons on a baking sheet. Melt the Earth Balance and pour over the croutons. Bake until golden.
4. Place the greens on a serving plate or bowl. Sprinkle with the croutons. Ladle the dressing on top. Freshly grind pepper over the salad.
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