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Green salad with herbs and garlic croutons

  • 0:05 Prep
  • 0:15 Cook
  • 6 Servings


  • 80ml (1/3 cup) extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 6 slices white bread, crusts removed, cut into 1cm pieces
  • 2 baby cos lettuces, outer leaves removed, leaves separated
  • 2 tablespoons chopped fresh continental parsley
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh tarragon


  • 1 tablespoon white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon caster sugar
  • 2 French shallots, peeled, finely chopped
  • 80ml (1/3 cup) extra virgin olive oil


  • 1
    To make the dressing, whisk the vinegar, mustard and sugar in a small bowl until combined. Stir in the shallot. Gradually whisk in the oil until the mixture thickens. Season with salt and pepper.
  • 2
    Heat the oil in a medium frying pan over low heat. Add garlic and cook, stirring occasionally, for 3-5 minutes or until golden. Use a slotted spoon to remove and discard the garlic.
  • 3
    Increase heat to medium. Add half the bread to the pan and cook, stirring occasionally, for 2-3 minutes or until golden. Transfer to a plate lined with paper towel to cool. Repeat with the remaining bread, reheating the pan between batches.
  • 4
    Place the bread, lettuce, parsley, chive and tarragon in a large bowl and drizzle over the dressing. Toss to combine. Serve.

Source: taste.com.au


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