Baby Gem Lettuce Salad

Name: Baby Gem Lettuce Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 3 baby gem lettuce (aka little gem lettuce), leaves separated, washed and dried (Note 1); 1 cup cherry tomatoes (, cut in half (or grape tomatoes, or 2 regular tomatoes cut into bite size pieces); 1/2 eschalot (US: shallot), finely diced (Note 2); 1 1/2 tbsp chives (, finely chopped); 1 quantity Creamy French Dressing; 1 cup white bread like baguette (, ciabatta, sourdough, cut into 1cm / 0.4" cubes - preferably stale (Note 3); 1 tbsp extra virgin olive oil; Pinch of cooking salt / kosher salt

4 servings

portions

15 minutes

temps actif

25 minutes

temps total

Commencer à Cuisiner

Ingrédients

3 baby gem lettuce (aka little gem lettuce), leaves separated, washed and dried (Note 1)

1 cup cherry tomatoes (, cut in half (or grape tomatoes, or 2 regular tomatoes cut into bite size pieces)

1/2 eschalot (US: shallot), finely diced (Note 2)

1 1/2 tbsp chives (, finely chopped)

1 quantity Creamy French Dressing

1 cup white bread like baguette (, ciabatta, sourdough, cut into 1cm / 0.4" cubes - preferably stale (Note 3)

1 tbsp extra virgin olive oil

Pinch of cooking salt / kosher salt

Instructions

Croutons:

Preheat the oven to 200°C / 390°F (180°C fan-forced).

Toss the bread with the oil and salt. Spread on a tray and bake for 10 minutes, tossing once halfway.

Cool on the tray before using. (These will keep for weeks in an airtight container in the pantry).

Salad:

Place all the lettuce leaves in a large bowl.

Add half of each the tomatoes, croutons, chives and eschalots. Drizzle with half the dressing then gently toss with your hands.

Pour into a serving bowl or pile on a platter. Scatter the remaining tomatoes, croutons, chives and eschalots across the top, then drizzle with the remaining dressing. Serve!