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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! :)
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
📝 Preparation Steps
1
Croutons:
2
Preheat the oven to 200°C / 390°F (180°C fan-forced).
3
Toss the bread with the oil and salt. Spread on a tray and bake for ⏱️ 10 minutes, tossing once halfway.
4
Cool on the tray before using. (These will keep for weeks in an airtight container in the pantry).
5
Salad:
6
Place all the lettuce leaves in a large bowl.
7
Add half of each the tomatoes, croutons, chives and eschalots. Drizzle with half the dressing then gently toss with your hands.
eschalot (US: shallot), finely diced (Note 2)1/2
8
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!
eschalot (US: shallot), finely diced (Note 2)1/2
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