Layered green salad with buttery croûtons and French dressing

Before there was so much choice in the lettuce department, salad in Australia was often chunks of iceberg with a bottled dressing. We've kept the iceberg, but added baby cos and frisée for a little interest, while buttery croûtons add crunch. Layer the lot in a bowl and drizzle with the (homemade) dressing at the very last minute to keep it all as crisp as possible.

Pictured with potato gratin with parmesan crumb.

You'll need

1 small baguette, thinly sliced 40 gm butter, melted 1 garlic clove, halved 2 baby cos lettuces, outer leaves torn, hearts quartered 1 iceberg lettuce, cut into wedges 1 cup cup (loosely packed) frisée 2 Lebanese cucumbers, half-peeled, thickly sliced ½ cup torn flat-leaf parsley ½ cup torn mint   French dressing 70 ml extra-virgin olive oil Juice and finely grated rind of ½ lemon 2 tsp white wine vinegar, or to taste 2 tsp Dijon mustard 1 small garlic clove, finely chopped


  • 01
  • Preheat oven to 180C. Brush both sides of baguette slices with butter, season to taste and place in a single layer on a baking tray. Bake until golden brown (5-6 minutes), turning once, then rub with cut side of garlic and cool completely.
  • 02
  • Layer cos, iceberg and frisée in a salad bowl with cucumber, top with herbs, then crumble the croûtons on top.
  • 03
  • For French dressing, shake ingredients in a jar and season to taste. Drizzle dressing over salad to taste just before serving and toss to combine.

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Featured in

Nov 2016

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