Ingredients
Crostini:
- 1/2 baguette loaf, cut into 1/2-inch thick slices
- 1/2 stick (4 tablespoons) unsalted butter, at room temperature
- 1/3 cup freshly grated Parmesan cheese
Salad:
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 head Bibb or butterhead lettuce, leaves torn
- 1 medium fennel bulb, thinly sliced
- 1/3 packed cup fresh basil leaves, chopped
- 1/3 packed cup mint leaves, chopped
Directions
For the crostini: Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 375 degrees F.
Arrange the bread slices in a single layer on a baking sheet. Bake for 10 to 12 minutes until golden. In a small bowl, using a fork, mix the butter and cheese together until smooth.
For the salad: In a small bowl, whisk together the lemon juice and oil until combined and season with salt and pepper, to taste. Place the lettuce, fennel, basil, and mint in a salad bowl. Pour the dressing over the salad and toss well.
To serve: Spread the Parmesan butter on the toasted bread and serve alongside the salad.
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By Mia Sugar-Donut
Los Angeles, CA
on September 18, 2010
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I read an earlier comment complaining about the simpleness of her salad dressing or recipes and I feel that I need to defend Giada (both comments were from Seattle, WA. I love her recipes because they're simple and easy! Stop watching her show if you don't like her style! And don't leave a bad rating just because it's not YOUR style and taste.
By esgraham
St Augustine, FL
on July 01, 2010
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I can't speak to the crostini, but I make this salad all of the time. Since my garden's in full swing I usually have all of the herbs on hand- and to those complaining about the dressing - you don't need to dress it up because the fresh herbs are what punch up the flavor in this salad. I've made this with fennel and it's good, but I don't always have that in my fridge, I do always have celery, it's a perfect substitution, it still has that great crunch. This is the best kind of recipe, quick AND delicious!
By wakely11_12625655
on June 24, 2010
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In Giada's recipe for chopped shrimp salad she makes almost the same dressing but adds agave nectar which you can find at a Whole Foods type store--not too pricey and I use it for this type dressing a lot. I agree that the crostini would be a little better if added to warm toasts or cooked in but them I used to eat sticks of butter when I was a kid so I can't be trusted on butter--melted or not. Had to laugh about Giada talking with her mouth full. When you are as spontaneous as she is and laughing and talking with good friends and family it probably just happens.
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