This recipe is a new spin on Caesar salad; add grilled chicken for a simple lunch
- 1 cos or Romaine lettuce, roughly torn
- 100g (4oz) sourdough or ciabatta bread, cut into small cubes
- 1½tbsp olive oil
- 1½tbsp Gruyère cheese, finely grated, plus extra to garnish
- 1tsp wholegrain mustard
- 1tsp Dijon mustard
- 3tbsp olive oil
- 1½tbsp lemon juice
- ½tsp honey
- 1 small garlic clove, finely grated
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.
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.