Red oak leaf with garlic croutons and Dijon dressing

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

Ingredients

1 head red oak leaf lettuce, washed and torn into pieces

1⁄2 cup shaved Parmesan cheese

Coarse salt and freshly ground pepper, to taste

Garlic croutons

1 loaf white or whole wheat bread

1⁄2 cup olive oil

6 cloves garlic, peeled

Dijon dressing

1⁄2 cup canola oil

1⁄4 cup red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon minced shallots

Coarse salt and freshly ground pepper, to taste

For croutons, place garlic and olive oil in small saucepan over low heat. Simmer 30 minutes, stirring every 5 minutes, or until garlic is soft. Remove saucepan from heat and allow garlic to cool in oil. Meanwhile, cut bread into cubes. Heat garlic oil in large skillet pan over medium-high heat. Add bread and toss. Cook croutons until golden and crisp, turning often, 12 to 15 minutes. Remove from heat.

For dressing, in small bowl combine all ingredients until well blended; set aside.

To assemble, in large bowl, combine lettuce, shaved Parmesan, and garlic croutons. Add Dijon dressing and toss well. Season with salt and pepper. Serve immediately. Serves 6.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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