Ingredients:Croutons, ½ large baguette or 1 small baguette, 1 tsp dried mixed herbs, 2 tbsp olive oil.
For the vinaigrette:1 garlic clove crushed, 1 tsp English or French mustard, 1 tsp red wine vinegar, 4 tbsp olive oil, salt and freshly ground black pepper
For the salad: 2 lettuces (e.g. Romaine, Little Gem or butterhead), torn into small pieces handful of salad leaves (e.g. watercress, rocket or baby spinach), handful of soft fresh herbs (e.g. chervil, tarragon, parsley or chives) roughly chopped or torn
1.Preheat the oven to 375 F
2.Put the bread on a baking tray and sprinkle with the dried herbs. Drizzle the oil over the bread and 3. Bake for 10 minutes, or until crunchy and golden‐brown.
3.To make the vinaigrette, put all of the ingredients into a jam jar. Tightly screw the lid on and shake well until combined.
4.To make the salad, put all the ingredients in a large bowl. Top with the croûtons and drizzle over a little of the vinaigrette. Any remaining vinaigrette can be kept in the fridge for up to a week.