Bistro Salad

Bistro Salad
Serves 6-8

1/2 ficelle  or baguette, very thinly sliced
1/4cup lbtlmll olive oil
1 butter lettuce, outer leaves removed
1 frisee (curly endive), outer leaves removed
1/2 bunch chives, chopped
1/2 cup flat-leaf parsley leaves
150g Buche d'Afiinois* or other double·cream brie

1/4cup létlmli extra virgin olive oil
1 1/2 tbs Champagne vinegar*
1 tsp Dijon mustard
1 tsp honey

Preheat the oven to 180°C. Brush the bread with oil, then place on a baking tray. Bake for '10 minutes or until golden and crisp. Set aside to cool. Meanwhile, for the dressing, place all ingredients in a bowl and whisk to combine. Season and set aside. Roughly tear butter lettuce and frisee leaves, and place in a large bowl with herbs. Drizzle over dressing, then add croutons and toss to combine. To serve, tear the cheese and add to the salad. * Ficelles are thin baguettes from selected bakeries and delis. Buche d'Affinois ia double—cream soft cheese from the Rhone-Alps region of France) and Champagne vinegar [substitute white wine vinegar} are from delis.

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