Bibb Salad with Parmesan Butter Crostini

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy

For the crostini

1/2 baguette loaf, cut into 1-cm thick slices
60g unsalted butter, at room temperature
60g freshly grated Parmesan cheese

For the bibb lettuce salad

3 tbsp fresh lemon juice
3 tbsp extra-virgin olive oil
Salt and freshly ground black pepper
1 head lettuce, leaves torn
1 medium fennel bulb, thinly sliced
80g packed fresh basil leaves, chopped
80g packed mint leaves, chopped
For the crostini:

Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 190°C/gas 5.

Arrange the bread slices in a single layer on a sheet tray. Bake for 10 to 12 minutes until golden. In a small bowl, using a fork, mix the butter and cheese together until smooth.

For the salad:

In a small bowl, whisk together the lemon juice and oil until combined and season with salt and pepper, to taste. Place the lettuce, fennel, basil, and mint in a salad bowl.

Pour the dressing over the salad and toss well.

To finish:

Spread the Parmesan butter on the toasted bread and serve alongside the salad.

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