French In A Flash: Fines Herbes Salad With Verjus Vinaigrette Recipe
- 1/4 baguette, cut into 1/4-inch cubes
- 2 tablespoons garlic oil
- 1/2 head Bibb lettuce
- 4 stems chervil
- 2 stems tarragon
- 2 stems flat leaf parsley
- 8 chives
- 1 tablespoon Dijon mustard
- 2 tablespoons Verjus
- 1/4 cup olive oil
- Preheat the oven to 350 degrees F. Toss the baguette cubes with the garlic oil and season with salt. Bake on a baking sheet until crisp, about 15 to 20 minutes. Set aside to cool.
- Tear the lettuce into big pieces, and tear the herbs away from the stems, and then into large pieces.
- Make the dressing by whisking together the mustard and Verjus, with salt and pepper. Whisk in the olive oil, and toss the salad together. Top with the garlic croutons.
baguette, garlic oil, bibb lettuce, chervil, tarragon, parsley, chives, mustard, verjus, olive oil
Taken from www.seriouseats.com/recipes/2010/07/french-in-a-flash-fines-herbes-salad-with-verjus-vinaigrette-recipe.html (may not work)