French · Lunch
Green Salad with Melted Cheese Toast
A French bistro salad of butter lettuce with mustard vinaigrette, crisp bacon lardons, and toasted baguette topped with melted Gruyere and Emmental. Warm cheese contrasts cool leaves, bacon adds salt and crunch, and the toast anchors the plate.
$5
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
792Calories
36.2gProtein
59.1gFat
26.4gCarbs
2.6gSugar
2.1gFiber
2191mgSodium
104mgChol
24.8gSat Fat
380mgPotassium
430mgCalcium
2.1mgIron
1.2mcgVitamin B12
6mgVitamin C
protein-rich
herb-salt
thirty-min-meals
all-time-classics
Instructions
1
Prep
Tear the butter lettuce, mince the shallot, chop the chives, and cut the bacon into lardons.
2
Fry
Cook the bacon lardons in a small skillet over medium heat for 5 minutes, stirring occasionally, until crisp and browned; drain on paper towel.
3
Whisk
In a small bowl, whisk the Dijon mustard, white wine vinegar, olive oil, minced shallot, salt and pepper until smooth.
4
Toast
Place the baguette slice on a baking sheet and broil for 2 minutes until pale gold. Scatter the Gruyere and Emmental over the toast and broil for 2 to 3 minutes until melted and bubbling; watch closely.
5
Toss
Toss the torn lettuce and chopped chives with the vinaigrette in the bowl until every leaf is coated.
6
Plate
Pile the dressed lettuce onto a plate, scatter the crisp bacon lardons over the top, and lean the melted cheese toast against the salad.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g bacon
- 2 slice2 slice baguette, about 1.4 oz (40g)
- 1.8 oz50g Gruyere
- 1 oz30g Emmental
- 4 cups100g butter lettuce
- 2 tsp2 tsp Dijon mustard
- 2 tbsp30ml white wine vinegar
- 4 tbsp60ml olive oil
- 2 tsp2 tsp shallot
- 2 tsp2 tsp chives
- salt, to taste
- black pepper, to taste
