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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.

By Emma Knowles
  • 20 mins preparation
  • 5 mins cooking
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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.

Ingredients

  • 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

Method

Main
  • 1
    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.
  • 2
    Layer cos, iceberg and frisée in a salad bowl with cucumber, top with herbs, then crumble the croûtons on top.
  • 3
    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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  • undefined: Emma Knowles