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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
Layered green salad with buttery croûtons and French dressing
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.