This salad is a classic regional-style starter found in bistros all over France.

This recipe technique appears in our first cook book, ‘French Cooking Academy: 100 Essential Recipes for the Home Cook’.

This salad is a classic regional-style starter found in bistros all over France. The idea of serving croutons adorned with broiled goat cheese on a bed of lettuce was popularized in the 1980s in France’s goat cheese–producing regions. It’s this “crunchy crouton draped in melted cheese” effect that won everyone over to make this salad a national institution. Fresh bread from the baker and cheese from a cheese shop make a huge difference to the result. This salad is usually prepared à la minute (on demand) so it can be made quickly for hungry guests.

Serves: 4

INGREDIENTS

• 1 batch dressing of your choice

• 4 slices baguette-style bread

• 2 tbsp (30 g) unsalted butter

• 3.5 oz (100 g) bacon, cut into small strips (lardons)

• 4 handfuls mixed lettuce leaves, washed and dried

• Handful of walnuts or pine nuts

• 4 individual small rounds of natural-rind goat cheese or a good-quality log of goat cheese, thickly sliced

MISE EN PLACE

• Make the dressing according to a recipe of your choice.

METHOD

1. In a skillet, panfry the baguette slices in the butter over medium heat, turning the slices over so that each side is golden brown. Panfry the bacon until crispy, then drain on a paper towel. Arrange a handful of lettuce leaves on four serving plates with a sprinkle of the bacon and nuts on top.

2. Just before serving, place the croutons on a baking sheet and lay a slice of goat cheese on each. Heat under the broiler for a few minutes until the cheese is lightly colored and starts to melt. Serve immediately with a drizzle of dressing over the salad and a cheesy crouton sitting on top.