The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Salade verte with garlic croûtons

A green salad made well is a fine thing. Choose a combination of leaves, mingling sweet and bitter. This salad can be served after the main course, French fashion, to freshen the palate, or it makes a great side to roast chicken - in which case you can use the fat from the roasting pan to cook the croûtons.

You'll need

3 cups (loosely packed) bitter salad leaves, such as rocket, chicory, baby dandelion and radicchio, coarsely torn 1 baby cos, shredded ½ cup (loosely packed) chervil sprigs ½ cup (loosely packed) flat-leaf parsley ½ bunch chives, finely snipped 2 tbsp olive oil 1 tbsp verjuice 1 tbsp Sherry vinegar   Garlic croûtons 50 gm chicken, duck or bacon fat 8 thick slices day-old baguette, coarsely torn 2 garlic cloves, thinly sliced 1 tsp thyme


  • 01
  • Place leaves and herbs in a large bowl and toss lightly to combine.
  • 02
  • For garlic croûtons, heat fat in a frying pan over medium-high heat until melted, add baguette pieces and stir occasionally until light golden (2-3 minutes). Add garlic and thyme, and stir until fragrant (1 minute). Season to taste, then tip contents of pan into salad leaves.
  • 03
  • Combine olive oil, verjuice and vinegar in a screw-top jar and shake, then season to taste. Add to salad leaves, toss to coat and serve.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Oct 2013

You might also like...

French recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

Charcuterie recipes


Crepes with honeyed oranges

French beef recipes


Pain perdu with pan-fried figs and spiced cream

A culinary Tour de France


Tuna and artichoke salad nicoise

Brioche recipes


Raisin pain au lait with honey quince and creme fraiche

Raclette with smoked bacon and fine herb salad


Peach and rosemary tarte Tatin with runny cream

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.