Ingredients

• ½ large baguette or 1 small baguette
• torn into bite-sized pieces
• 1 tsp dried mixed herbs
• 2 tbsp olive oil
• 1 garlic clove
• crushed
• 1 tsp English or French mustard
• 1 tsp red wine vinegar
• 4 tbsp olive oil
• salt and freshly ground black pepper
• 2 lettuces (e.g. Romaine
• Little Gem or butterhead)
• torn into small pieces
• handful of salad leaves (e.g. watercress
• rocket or baby spinach)
• handful of soft fresh herbs (e.g. chervil
• tarragon
• parsley or chives)
• roughly chopped or torn

Directions

• Preheat the oven to 190C/170C Fan/Gas 5.
• Put the bread on a baking tray and sprinkle with the dried herbs. Drizzle the oil over the bread and bake for 10 minutes
• or until crunchy and golden-brown.
• To make the vinaigrette
• put all of the ingredients into a jam jar. Tightly screw the lid on and shake well until combined.
• To make the salad
• put all the ingredients in a large bowl. Top with the croûtons and drizzle over a little of the vinaigrette. Any remaining vinaigrette can be kept in the fridge for up to a week.