Instructions: Wash and dry the lettuce and break into large chunks.

Put these in a salad bowl.

Cut the bread up into small cubes about 5 mm across and fry them till light and gold in the oil then drain them on absorbent paper.

Crumble the cheese with a fork.

Shake the dressing ingredients together in a jar.

Just before you are ready to serve sprinkle the cheese over the lettuce add the cooled croutons and pour over the salad dressing. Toss and turn so that all the lettuce is coated with the dressing and the crunchy bits and cheese are mixed in evenly.

Serve in bowls rather than on plates.

This is the kind of salad that gave French cooking its terrific reputation. While having a bright sharp flavour its also quite substantial especially if made with one of the crisp heart lettuces such as iceberg which have such a lot of crunch to them.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.