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Crunchy green salad with croutons

This recipe is a new spin on Caesar salad; add grilled chicken for a simple lunch

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  • Serves 4 (as a side)

  • Total time 20 mins

Ingredients

  • 1 cos or Romaine lettuce, roughly torn
for the croutons
  • 100g (4oz) sourdough or ciabatta 
bread, cut into small cubes
  • 1½tbsp olive oil
  • 1½tbsp Gruyère cheese, finely 
grated, plus extra to garnish
for the dressing
  • 1tsp wholegrain mustard
  • 1tsp Dijon mustard
  • 3tbsp olive oil
  • 1½tbsp lemon juice
  • ½tsp honey
  • 1 small garlic clove, finely grated

Preparation

  1. To make the croutons, heat the oven to 190C, 170C fan, 375F, gas 5. Toss the bread in a bowl with the oil, then coat with the Gruyère and mix well. Place on a baking sheet in a single layer and cook for 10 minutes, until crisp and golden.

  2. To make the dressing, place all the ingredients in a bowl, and mix well with a small whisk. To serve, toss the leaves in the dressing and add the croutons, then sprinkle with a little extra Gruyère.