1/8 teaspoon Kosher salt
freshly ground black pepper
2 teaspoons water
1 teaspoon minced shallots
4 teaspoons Dijon mustard
1 tablespoon French red wine vinegar
1/2 cup grape seed oil
1 cup 1/2 inch bread cubes
1 garlic clove, unpeeled and smashed
2 heads Bibb lettuce, washed, dried, and gently torn into 2-inch pieces
5 ounces red oakleaf lettuce, stems cut away, washed and dried
1/2 cup shredded Gruyere cheese (2 ounces)
Freshly ground black pepper
Preheat oven to 350 degrees for the croutons.
Combine the vinaigrette ingredients in a jar, close tightly with a lid and shake vigourously until it develops a creamy consistency.
Spread the bread cubes on a cookie sheet and bake in the oven until lightly toasted, about 5 minutes. When done, flavor the hot croutons by tossing in a bowl with the smashed garlic clove.
To assemble the salad, pour the vinaigrette into a large bowl. Add the lettuces, half the shredded Gruyere, and the croutons. Season with salt and pepper if necessary. Mix thoroughly. Garnish with the remaining Gruyere and serve.
SOURCE: Union Square Cafe Cookbook