Ingredients

• 450g/1lb thick slices white bread
• 6 tbsp olive oil
• salt and freshly ground black pepper
• 300g/10oz frozen baby broad beans
• 6 Little Gem lettuces
• 100g/3½oz parmesan cheese
• or vegetarian hard cheese
• cut into shavings with a vegetable peeler
• 3 tbsp Dijon mustard
• 5 tbsp white wine vinegar
• 8 tbsp olive oil
• 5 tbsp double or single cream
• 1 rounded tbsp caster sugar
• salt and freshly ground black pepper

Directions

• For the croûtons
• preheat the grill to hot. Cut the crusts off the bread and discard. Cut the bread into even-sized small cubes. Sit a plastic bag in a bowl
• pour in the oil and season with salt and pepper.
• Add the cubed croûton to the bag and shake
• tossing the cubes in the seasoned oil. Tip the bread out on a baking tray and place under the grill. Turn until they’re evenly browned – watch them all the time to prevent scorching and shake occasionally to make sure they brown evenly.
• For the salad
• cook the broad beans in boiling water for about 3–4 minutes
• or until tender. Drain and refresh in cold water. Remove the beans from their pods and set aside.
• Trim the very ends off of the Little Gem lettuces but keep the root intact. Slice each lettuce into six wedges. Arrange on a platter
• scatter with beans and parmesan and season with salt and pepper.
• For the mustard dressing
• measure all of the dressing ingredients into a clean jam jar
• season with salt and pepper and seal with a lid and shake until combined. Pour over the dressing
• toss and serve.