Rustic bread and cheese salad


  • 2 ciabatta rolls or 1 small baguette
  • 2 cloves garlic, halved
  • 1 egg, hard–boiled
  • 1 teaspoon dijon mustard
  • 1 tablespoon lemon juice
  • ⅔ cup (160 g) low–fat natural yogurt
  • 75 g gruyère
  • 50 g parmesan
  • 1 cos lettuce or 2 cos lettuce hearts, cut into bite–sized chunks
  • 2 beefsteak tomatoes or 4 roma tomatoes, peeled (optional) and cut into bite–sized chunks
  • 1 bunch of spring onions, sliced
  • 1 small bulb of fennel, thinly sliced
  • salt and pepper


  1. Preheat the grill.
  2. Slice the rolls or bread horizontally in half and toast both sides lightly under the grill.
  3. Rub the cut sides of the garlic over the toasted sides of the bread.
  4. Reserve the garlic.
  5. Cut the bread into bite–sized cubes and set aside.
  6. Separate the yolk and white of the hard–boiled egg.
  7. Roughly chop the white and set it aside.
  8. Mash the yolk with the mustard in a small bowl, then gradually stir in the lemon juice and yogurt, with seasoning to taste, to form a smooth dressing.
  9. Using a cheese plane or vegetable peeler, cut fine shavings or very thin slices from the gruyère and parmesan cheeses.
  10. Alternatively, coarsely grate the cheese.
  11. Rub the inside of a salad bowl with the reserved garlic, then discard the garlic.
  12. Place the lettuce in the bowl and add the tomatoes, spring onions and fennel.
  13. Add the dressing to the salad and toss lightly.
  14. Scatter over the eggwhite, bread cubes and cheese.
  15. Mix gently and serve at once, before the bread begins to soften.

Serves 4
Preparation: 15 minutes
Cooking: about 5 minutes

Source: Amazing Vegetables
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