Bibb Salad with Parmesan Butter Crostini

  • Level: Easy
  • Total: 2 hr 50 min
  • Prep: 10 min
  • Cook: 2 hr 40 min
  • Yield: 4 to 6 servings
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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


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


  1. For the crostini: Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. To serve: Spread the Parmesan butter on the toasted bread and serve alongside the salad.

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