AT A GLANCE
A green salad made well is a fine thing. Choose a combination of leaves, mingling sweet and bitter. This salad can be served after the main course, French fashion, to freshen the palate, or it makes a great side to roast chicken - in which case you can use the fat from the roasting pan to cook the croûtons.
|01||Place leaves and herbs in a large bowl and toss lightly to combine.|
|02||For garlic croûtons, heat fat in a frying pan over medium-high heat until melted, add baguette pieces and stir occasionally until light golden (2-3 minutes). Add garlic and thyme, and stir until fragrant (1 minute). Season to taste, then tip contents of pan into salad leaves.|
|03||Combine olive oil, verjuice and vinegar in a screw-top jar and shake, then season to taste. Add to salad leaves, toss to coat and serve.|