Garlic-Crouton Salad

Salade de Capon

In French capon does not mean a bird, but a sneak or a cheat. This salad is especially good with this menu and is served as an everyday salad in the Languedoc.


  • 3 cloves garlic, cut in half
  • ¼ teaspoon salt
  • Freshly ground pepper
  • Dash sugar
  • tablespoons vinegar
  • 5 tablespoons olive oil
  • 3 slices dry, thin-cut, bread
  • 1 tablespoon minced parsley
  • 6 Belgium endive (or more, according to size), or Boston lettuce


  1. With salad spoon mash 4 garlic halves in the salad bowl. Add salt, pepper, and sugar. Continue to mash to a pulp. Add vinegar and oil. Mix well.
  2. Put bread slices into a pilot-heated oven to become dried out, or leave out at room temperature for a day or so. Rub each side of slices with the remaining 2 halves of garlic and put aside.
  3. When ready to serve the salad, add parsley to bowl. Cut the endive into ½-inch slices, or break lettuce into pieces, and add to bowl. Toss the salad. Break the bread into small pieces, sprinkle over the salad, and toss again at the table and serve.