Description
A fresh and elegant baby gem lettuce salad with juicy tomatoes, crunchy homemade croutons, and a creamy French dressing.
Ingredients
- For the salad:
- 3 baby gem lettuce heads, leaves separated
- 1 cup cherry tomatoes, halved
- 1/2 eschalot, finely diced
- 1 1/2 tablespoons chives, finely chopped
- For the croutons:
- 1 cup white bread, cubed
- 1 tablespoon olive oil
- 1 pinch salt
- For the dressing:
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon white wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon grapeseed oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 teaspoons water
- 1 1/2 tablespoons chives, finely chopped
Instructions
- Whisk together all dressing ingredients until smooth and refrigerate.
- Preheat oven to 200°C (180°C fan). Toss bread cubes with olive oil and salt.
- Bake croutons for about 10 minutes until golden and crisp, then cool.
- In a large bowl, combine lettuce, half the tomatoes, croutons, chives, and eschalot.
- Drizzle with half the dressing and toss gently.
- Transfer to a serving dish and top with remaining ingredients.
- Drizzle remaining dressing over the top and serve immediately.
Notes
- Assemble just before serving to keep lettuce crisp.
- Use sourdough or ciabatta for better croutons.
- Substitute red onion if eschalot is unavailable.
- Add grilled chicken or eggs for a complete meal.
- Store dressing separately for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing & Baking
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
