Baby Gem Lettuce Salad with Homemade Croutons
Baby gem lettuce has crunchy, slightly sweet leaves that hold up well to a creamy dressing. Here it is tossed with cherry tomatoes, shallot, chives and golden homemade croutons for a simple side salad that still feels special. Serve it with roast chicken, grilled fish or steak.
Preparation Steps
Heat the oven to 390°F (200°C), or 350°F (180°C) on convection.
Toss the bread cubes with the olive oil and salt, spread them on a baking sheet and bake for about 10 minutes, stirring once halfway, until golden and crisp. Let them cool on the sheet.
Put the lettuce leaves in a large bowl. Add half of the tomatoes, croutons, chives and shallot.
Drizzle with half of the dressing and toss gently with your hands so the leaves are lightly coated without bruising.
Transfer to a platter or serving bowl, scatter the rest of the tomatoes, croutons, chives and shallot over the top, and finish with the remaining dressing. Serve straight away.
Tips & Variations
- Dry the lettuce thoroughly after washing; wet leaves dilute the dressing and make it slide off.
- Romaine hearts can replace baby gem, and a ranch or blue cheese dressing works if you do not have French dressing.
- Store croutons in an airtight container for up to 1 week. Dressed salad does not keep well, so dress only what you will eat; undressed leaves keep in the fridge for 2 to 3 days.
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