This is a JB salad recipe which he casually threw together one day for lunch as a side to his French Schnitzel. I loved it so much, I insisted we must publish it! It's crisp, fresh and full of texture - crunchy croutons, juicy tomatoes and a tangy Creamy French Dressing tying it all together. And it's so pretty too!Please take note of how this salad is build. Presentation matters! :)
Prep time: PT15M
Cook time: PT10M
Total time: PT25M
5 stars (3 reviews)
baby gem lettuce salad, french side salad, little gem lettuce salad
- 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).
- 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!