French Inspired Simple Green Salad Recipe
Recipe Information
French Inspired Simple Green Salad
Cultural Context
French salads often emphasize fresh, seasonal ingredients, showcasing the simplicity and quality of produce. This salad is a staple in French cuisine, typically served as a side dish to accompany meals. Its lightness and freshness make it a popular choice during warm months, while variations can be found globally, adapting to local tastes and available ingredients.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
mixed greens
🥗Healthier: arugula
💰Cheaper: iceberg lettuce
Arugula adds peppery flavor while iceberg is more economical.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Avocado oil is healthier, while canola oil is budget-friendly.
white wine vinegar
🥗Healthier: apple cider vinegar
💰Cheaper: white vinegar
Apple cider vinegar offers health benefits, while white vinegar is cheaper.
fresh herbs
🥗Healthier: dried herbs
💰Cheaper: no herbs
Dried herbs are convenient and cheaper, but fresh herbs enhance flavor.
Preheat the oven to 210 degrees Celsius (410 degrees Fahrenheit) on the bake and broil option.
Cut a couple of slices of dense baguette bread into small squares.
Add the cubes of bread to a bowl.
Add 1 tablespoon of extra virgin Spanish olive oil, 0.5 teaspoons of dried parsley, 0.5 teaspoons of garlic powder, and a pinch of sea salt to the bowl with bread cubes.
Toss the bread mixture together.
Place the pieces of bread on a baking tray lined with foil.
Put the baking tray in the oven to toast the croutons.
Mince 1 garlic clove.
Add the minced garlic to a mortar and pound it for about 2 minutes.
Add 0.5 teaspoons of dried thyme and 0.5 teaspoons of dried parsley to the mortar and mash it with the garlic.
Add 2 tablespoons of Dijon mustard to the mortar.
Add 1 tablespoon of creamy balsamic vinegar and a pinch of sea salt to the mortar.
Mix the ingredients in the mortar until combined, then add 2 tablespoons of extra virgin Spanish olive oil and mix until reaching a mayonnaise-like consistency.
After about 15 minutes, check on the croutons in the oven and remove them when perfectly cooked.
Cut the iceberg lettuce into pieces.
Add the cut lettuce to a salad spinner and wash it.
Once washed and dried, add the lettuce to a large bowl.
Add the dressing made earlier on top of the lettuce and mix well.
Transfer the lettuce and dressing mixture to a shallow bowl.
Top the salad with the toasted croutons and grate queso manchego on top.
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Also Known As
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