Day 185 Romaine Hearts with Buttered Croutons

Romaine Hearts with Buttered Croutons

2 Head Romaine Lettuce
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.

Toasted croutons

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.

Soundtrack - Little Richard - Here's Little Richard