I’b a big fan of texture in a salad. I like a combination of crunch and soft, so this salad is just perfect. The bread, if fried properly should be really crisp and crunchy it also acts as a little sponge to soak up some of the sharp, tangy dressing. This was a great and simple salad that was assembled in not time at all – perfect to accompany a lazy weekday dinner.
10 thin slices from a stale baguette
olive oil for frying
1 cup handful shredded cos lettuce
1/2 cup fresh mint (chopped)
1 cup fresh parsley (chopped)
2 tomatoes (seeded and diced)
1 small cucumber (seeded and diced)
1 tablespoon pickled cornichon/gherkin
1 tablespoon green olives (pitted and chopped)
3-4 caperberries (chopped)
For the dressing:
1/2 lemon (juice of)
2-3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
pinch of sugar
To make the bread, heat the olive oil in a frying pan and fry each piece of baguette until browned and crunchy. Drain on paper towels and cool completely.
Meanwhile, combine all the remaining salad ingredients in a large bowl and roughly break up half the bread into the bowl and toss lightly.
Whisk together all the dressing ingredients and pour into the salad and mix well. Roughly break the remaining bread on top of the salad and serve immediately.