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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This green leaf lettuce salad is tossed with a lemon vinaigrette and served with bread sticks made from a baguette. For a complete meal, serve with chicken or fish that has been drizzled with the lemon vinaigrette. Ingredients:
1/2 cup olive oil |
1 teaspoon fresh lemon zest, finely shredded |
1/3 cup fresh lemon juice |
4 garlic cloves, minced |
1 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 small baguette or 1 french roll |
2 tablespoons olive oil |
2 garlic cloves, minced |
6 cups green leaf lettuce, torn (1 small head) |
3 cups fresh basil, torn |
2 cups grape tomatoes, halved or 2 cups plum tomatoes, chopped |
1/2 cup pine nuts, toasted |
2 ounces parmesan cheese, shaved |
Directions:
1. Combine the ingredients for the vinaigrette in a small screw-top jar; shake to combine.
2. Preheat oven to 425 degrees F.
3. In a small bowl, combine olive oil and garlic for the bread sticks; split baguette lengthwise and brush olive oil/garlic mixture on cut sides of the bread.
4. Cut the each bread into 3 or 4 breadsticks and place on a baking sheet.
5. Bake until toasted, 3 to 5 minutes; cool.
6. In a large bowl, combine lettuce and basil, layer in tomatoes, pine nuts, and cheese; serve with vinaigrette and bread sticks.
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