Green Salad with Warm Tomato Dressing

Ingredients

• 0.3  baguette cut into 1/2-inch cubes
• 0.5 cup cheese blue crumbled
• 1 cup grape tomatoes halved
• 1  juice of lemon 
• 6 servings kosher salt and pepper freshly ground
• 0.3 cup olive oil extra-virgin
• 1 head red-leaf lettuce 
• 1 head romaine lettuce 
• 1  shallots thinly sliced

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Preheat the oven to 425 degrees F. Make the croutons: Toss the bread cubes with 1 tablespoon olive oil on a rimmed baking sheet; season with salt and pepper.
2. Bake until golden, about 8 minutes.
3. Heat the remaining 1/3 cup olive oil in a medium skillet over medium heat.
4. Add the shallot and tomatoes and cook until softened, about 5 minutes. Stir in the lemon juice and season with salt and pepper.
5. Toss the lettuce in a large bowl.
6. Pour the warm dressing on top, add the croutons and gently toss. Top with the blue cheese.
7. Photograph by David Malosh