Bistro salad

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

Recipe «Bistro salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.