Garlic-Crouton Salad

Name: Garlic-Crouton Salad (Salade de Capon)
Cuisine: French
Ingredients: 6 Belgium endive (or more, according to size), or Boston lettuce; 3 cloves garlic, cut in half; 1½ tablespoons vinegar; Dash sugar; Freshly ground pepper; ¼ teaspoon salt; 5 tablespoons olive oil; 3 slices dry, thin-cut, bread; 1 tablespoon minced parsley

Salade de Capon

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

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.

Ingredients

3 cloves garlic, cut in half
¼ teaspoon salt
Freshly ground pepper
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Europe
France
Roussillon
Comte de Foix
Mediterranean
Languedoc
Vegan

Method

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.
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