Romaine with Manchego and Smoky Pepper Dressing | Christopher Kimball’s Milk Street | Recipes, TV an

Ingredients

• ½ cup extra-virgin olive oil, divided
• 2 ounces rustic baguette, sliced ¼ inch thick (about 12 slices)
• Kosher salt and ground black pepper
• ½ cup smoked almonds, chopped, divided
• ¼ cup jarred roasted red peppers, patted dry
• 1 tablespoon sherry vinegar
• 1 medium garlic clove, smashed and peeled
• ½ teaspoon smoked paprika
• 3 romaine hearts (about 1 pound), cut crosswise into 1-inch pieces
• ¼ cup lightly packed fresh mint, torn
• 2 ounces manchego cheese, finely grated (1 cup)