A French shallot infused dressing adds extra flavour to this aromatic, crisp and crunchy salad.
- To make the dressing, whisk the vinegar, mustard and sugar in a small bowl until combined. Stir in the shallot. Gradually whisk in the oil until the mixture thickens. Season with salt and pepper.
- Heat the oil in a medium frying pan over low heat. Add garlic and cook, stirring occasionally, for 3-5 minutes or until golden. Use a slotted spoon to remove and discard the garlic.
- Increase heat to medium. Add half the bread to the pan and cook, stirring occasionally, for 2-3 minutes or until golden. Transfer to a plate lined with paper towel to cool. Repeat with the remaining bread, reheating the pan between batches.
- Place the bread, lettuce, parsley, chive and tarragon in a large bowl and drizzle over the dressing. Toss to combine. Serve.
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