Bistro salad

Cooking Salads Bistro salad

Bring back the rustic flavours of fancy French fare with this refined bistro salad, built on seasonal ingredients.

Lables: Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Preheat the oven to 180°C.
  2. Brush the bread with oil, then place on a baking tray. Bake for 10 minutes or until golden and crisp. Set aside to cool.
  3. Meanwhile, for the dressing, place all ingredients in a bowl and whisk to combine. Season and set aside.
  4. Roughly tear butter lettuce and frisee leaves, and place in a large bowl with herbs. Drizzle over dressing, then add croutons and toss to combine. To serve, tear the cheese and add to the salad.

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1/2 ficelle or baguette, very thinly sliced
1/4 cup olive oil
1 butter lettuce, outer leaves removed
1 frisee , outer leaves removed
1/2 bunch chives, chopped
1/2 cup flat-leaf parsley leaves
150g Buche d'Affinois or other double-cream brie
1/4 cup extra virgin olive oil
1 1/2 tbsp Champagne vinegar
1 tsp Dijon mustard
1 tsp honey

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Hard
Serves
6 people
Method
Baking
Category
Salads
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