Ingredients
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80ml (1/3 cup) extra virgin olive oil
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2 garlic cloves, thinly sliced
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6 slices white bread, crusts removed, cut into 1cm pieces
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2 baby cos lettuces, outer leaves removed, leaves separated
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2 tablespoons chopped fresh continental parsley
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2 tablespoons chopped fresh chives
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2 tablespoons chopped fresh tarragon
Dressing
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1 tablespoon white wine vinegar
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2 teaspoons Dijon mustard
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1 teaspoon caster sugar
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2 French shallots, peeled, finely chopped
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80ml (1/3 cup) extra virgin olive oil
Method
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1To 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.
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2Heat 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.
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3Increase 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.
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4Place 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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