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Bibb, basil, and mint salad with Parmesan butter crostini

SERVINGS
Makes 4 to 6 servings
RATE THIS RECIPE
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SERVINGS
Makes 4 to 6 servings
RATE THIS RECIPE
(0)

Ingredients

For crostini
  • 1/2 bag uette loaf, sliced 1/2 inch thick
  • 4 tablespoon (1/2 stick) unsalted butter, at room temperature
  • 1/3 cup grated parmesan cheese
  • For salad
  • 1/2 bag uette loaf, sliced 1/2 inch thick
  • 4 tablespoon (1/2 stick) unsalted butter, at room temperature
  • 1/3 cup grated parmesan cheese
  • 3 tablespoon fresh lemon juice
  • 3 tablespoon extra-virgin olive oil
  • 1 head bibb or butterhead lettuce, leaves torn
  • 1 head medium fennel bulb, thinly sliced
  • 1/3 head packed cup fresh basil leaves, chopped
  • 1/3 head packed cup fresh mint leaves, chopped
  • Chef notes

    You always need a simple, elegant green salad in your repertoire. What I love are the buttery and cheesy crostini, so you get your healthy, leafy vegetable with a little indulgence. 

    Preparation

    Baking Directions:

    For the crostiniPlace an oven rack in the lower third of the oven and preheat the oven to 375ºF.

    Arrange the bread slices in a single layer on a baking sheet.

    Bake for 10 to 12 minutes until golden.

    Meanwhile, in a small bowl, using a fork, mix the butter and cheese together until smooth.

    For the saladIn a salad bowl, whisk together the lemon juice and oil until smooth.

    Season with salt and pepper.

    Add the lettuce, fennel, basil and mint and toss well.

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