Bistro salad

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


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 

Step 1
Preheat the oven to 180°C.
Step 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.
Step 3
Meanwhile, for the dressing, place all ingredients in a bowl and whisk to combine. Season and set aside.
Step 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.


Nutrition

Energy 1203kJ	Fat saturated 8.00g
Fat Total 26.00g	Carbohydrate sugars 2.00g
Carbohydrate Total 6.00g	Dietary Fibre g
Protein 7.00g	Cholesterol mg
Sodium 258.63mg

All nutrition values are per serve.

Notes

Ficelles are thin baguettes from selected bakeries and delis. Buche d'Affinois (a double-cream soft cheese from the Rhone-Alps region of France) and Champagne vinegar (substitute white wine vinegar) are from delis.


Source:

http://www.taste.com.au/recipes/28285/bistro+salad?ref=collections,french-recipes