Ingredients

• 1/4 baguette, cut into 1/2-inch cubes
• 1/3 cup plus 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 shallot, thinly sliced
• 1 cup grape tomatoes, halved
• Juice of 1 lemon
• 1 head red-leaf lettuce, torn
• 1 head romaine lettuce, torn
• 1/2 cup crumbled blue cheese

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Instructions

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. Bake until golden, about 8 minutes.
2. Meanwhile, make the dressing: Heat the remaining 1/3 cup olive oil in a medium skillet over medium heat. Add the shallot and tomatoes and cook until softened, about 5 minutes. Stir in the lemon juice and season with salt and pepper.
3. Toss the lettuce in a large bowl. Pour the warm dressing on top, add the croutons and gently toss. Top with the blue cheese.
4. Photograph by David Malosh