Quick Side French

Bistro salad

Name: Bistro salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: /french
Ingredients: 1/2 ficelle or baguette, very thinly sliced (see note); 1/4 cup (60ml) 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'Affinois or other double-cream brie (see note); 1/4 cup (60ml) extra virgin olive oil; 1 1/2 tablespoons Champagne vinegar (seenote); 1 teaspoon Dijon mustard; 1 teaspoon honey

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Bring back the rustic flavours of fancy French fare with this refined bistro salad, built on seasonal ingredients.

1/2 ficelle or baguette, very thinly sliced (see note)
1/4 cup (60ml) 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'Affinois or other double-cream brie (see note)

Dressing

1/4 cup (60ml) extra virgin olive oil
1 1/2 tablespoons Champagne vinegar (seenote)
1 teaspoon Dijon mustard
1 teaspoon honey

Method

1.

Preheat the oven to 180°C.
2.

Brush the bread with oil, then place on a baking tray. Bake for 10 minutes or until golden and crisp. Set aside to cool.
3.

Meanwhile, for the dressing, place all ingredients in a bowl and whisk to combine. Season and set aside.
4.

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.