Romaine Lettuce and Cucumber Salad

• BASIC-EASY
• FAST
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 2 cups bread cubes (1/2-inch cubes)
2. 1/4 cup extra-virgin olive oil
3. 1 teaspoon Dijon mustard
4. 1 tablespoon balsamic vinegar
5. Salt and freshly ground pepper
6. 1 large romaine lettuce heart, cut into bite-size pieces
7. 1 small seedless cucumber, thinly sliced

1. Preheat the oven to 350°. On a baking sheet, toss the bread cubes with 1 tablespoon of the olive oil and toast for about 10 minutes, stirring once, until golden. Let the croutons cool.
2. In a large bowl, whisk the mustard with the balsamic vinegar. Gradually whisk in the remaining 3 tablespoons of olive oil and season with salt and pepper. Add the romaine, cucumber and croutons, toss well and serve.