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Baby Gem Lettuce Salad | Daily Dine

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Baby Gem Lettuce Salad

Baby Gem Lettuce Salad

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!:)

View original recipe on recipetineats.com

french

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4

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

Instructions

Step 1
Preheat the oven to 200°C / 390°F (180°C fan-forced).
Step 2
Toss the bread with the oil and salt. Spread on a tray and bake for 10 minutes, tossing once halfway.
Step 3
Cool on the tray before using. (These will keep for weeks in an airtight container in the pantry).
Step 4
Place all the lettuce leaves in a large bowl.
Step 5
Add half of each the tomatoes, croutons, chives and eschalots. Drizzle with half the dressing then gently toss with your hands.
Step 6
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!