This is a JB recipe I insisted we must share – a Baby Gem Lettuce Salad with a creamy French Dressing tossed with crunchy croutons, fresh chives, tomatoes, and finely chopped eschallots. It’s as beautiful to look at as it is to eat! I’m obsessed with that dressing. 🙂
This is a “quick flick recipe”, which are useful, simple recipes for things like sauces, sides and spice blends. Because they are quick and easy, I share them without the usual bells and whistles such as recipe videos and step-by-step photos, so I can get more of them to you! This Baby Gem Salad is the side to accompany the JB’s French Pork Schnitzel that we also published today. – Nagi x
French Bistro Baby Gem Lettuce Salad
Last week JB made his French Schnitzel for lunch and casually tossed together what he described as a “simple little side salad.” One bite in and I was declaring enthusiastically that we must share this recipe immediately! He looked slightly confused at my level of excitement over lettuce. 😂 But let’s be honest – this salad with crisp baby gem lettuce, crunchy croutons and a bright creamy French dressing has that effortlessly chic bistro vibe that is definitely step up from my good ole’ Garden Salad!
Ingredients in French Bistro Baby Gem Lettuce Salad
Here’s what goes into the salad. I’ve published the Creamy French Dressing separately because it’s worthy of being a standalone recipe – it’s uses extend far beyond just this salad (try it once and you’ll understand!).
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Baby gem lettuce – Also known a “Little Gem Lettuce”, these are baby cos lettuce (called romaine in the US). They are typically sold in packs of 3 here in Australia. They have crisp leaves and a sweet flavour, with the perfect balance of crunch and tenderness for salads.
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Cherry tomatoes or grape tomatoes – Lovely bright red colour and pops of juiciness in this salad. You could cut 2 regular tomatoes into bite size pieces and use that instead.
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Eschalot – Also known as French onions, and called “shallots” in the US. They look like baby onions, but have purple-skinned flesh, are finer and sweeter. Not to be confused with what some people in Australia call “shallots” ie the long green onions. We only need half for this recipe.
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Chives – This mild onion-flavoured herb that adds a little freshness and colour to the salad. We finely slice them so they scatter through the leaves. Chives are also used in the Creamy French Dressing.
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Bread (for croutons) – Any baguette or roll, preferably a little stale which makes it easier to cut into cubes.
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Olive oil – For baking the croutons to make them crisp.
And here is what the Creamy French Dressing looks like. Just shake it up in a jar or whisk in a jug!
JB has a specific order in which he builds this salad. He initially only tosses through half the tomatoes, croutons and chives with half the dressing, transfers everything into a serving bowl then scatters the remaining tomatoes, croutons and chives on top, then finally drizzles it all over with the rest of the dressing.
A minor detail it may seem, but it makes quite a difference to the final presentation so you see all the colours and elements of the salad, rather than sinking to the bottom!
Aren’t you so glad I convinced JB to dictate the recipe to me?? Simple but fabulous!! 🙂 – Nagi x
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Baby Gem Lettuce Salad
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Side Salad
French
Servings4 – 6 as a side
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Instructions
Croutons:
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Preheat the oven to 200°C / 390°F (180°C fan-forced).
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Toss the bread with the oil and salt. Spread on a tray and bake for 10 minutes, tossing once halfway.
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Cool on the tray before using. (These will keep for weeks in an airtight container in the pantry).
Salad:
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Place all the lettuce leaves in a large bowl.
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Add half of each the tomatoes, croutons, chives and eschalots. Drizzle with half the dressing then gently toss with your hands.
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Pour into a serving bowl or pile on a platter. Scatter the remaining tomatoes, croutons, chives and eschalots across the top, then drizzle with the remaining dressing. Serve!
Recipe Notes:
2. Eschalots are small, mild onions with purple-tinged flesh and a sweeter, more delicate flavour than regular onions, commonly called shallots in the US. Substitute with 2 tbsp red onion or green onion, very finely chopped.
3. Best bread for croutons – Use a crusty bread like baguette, ciabatta or sourdough as they make good sturdy, crunchy croutons. I keep the crust on.
Avoid white sandwich bread if you can – the croutons will bake up crunchy but they soften too easily upon contact with dressing or juicy vegetables like tomatoes.
Leftovers – As with most leafy salads, once dressed it doesn’t last long as the oil in the dressing makes the lettuce go limp. To make ahead, prepare all the components and keep them separate, then assemble just prior to serving.
