METHOD

1. Preheat the oven to 300 degrees F.

2. In a large bowl, combine the bread cubes, minced garlic, oregano, and olive oil (reserve ¾ tbsp. for Step 4), and toss until the bread cubes are completely coated.

3. Spread the cubes on a rimmed baking sheet in a single layer. Season with salt and pepper, and bake for 15 to 20 minutes, until golden brown. Set aside to cool.

4. Combine the Dijon mustard and red wine vinegar in a small bowl. Whisk in the remaining ¾ tbsp. olive oil in a slow, steady stream. Season the dressing with salt and pepper to taste.

5. Steam the French beans until barely tender, with a slightly firm bite still left to them.

6. Drain the beans and transfer them to the ice bath to chill quickly, then drain again and dry on paper towels.

7. Combine the French beans and cherry tomato halves in a large bowl. Add the croutons & toss to combine thoroughly.

8. Gently toss in the basil, arugula, and endive leaves and toss. Pour the vinaigrette over the salad, and gently toss with wooden spoons.

9. Season the salad to taste with salt and pepper.

10. Transfer the salad to small bowls or serve family-style on a platter, and garnish with Ciligiene.