Peasant-style Salad

Salade paysanne

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

This salad is perfect for an autumn lunch or as a first course.


  • 1 thick slice of bread torn into pieces to make croûtons
  • 2 tbsp olive oil
  • 1


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