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4–6
Easy
Published 2012
This salad is perfect for an autumn lunch or as a first course.
Put the torn bread in a bowl and sprinkle it with olive oil. Turn it over, then put it in an oven heated to 220°C to crisp. Take the croûtons out when they are golden and rub them lightly with a cut clove of garlic.
Cut the ham and cheese into thick matchstick-sized pieces. Put the lettuce, spinach, herbs, ham, cheese and walnuts in a good, large salad bowl. Make the vinaigrette by stir