Ingredients
For the breadcrumbs:
- 30 ml (2 tbsp) butter
- 30 g (⅓ cup) panko breadcrumbs
-
1 garlic clove, cut in half
- salt, to taste
For the maple dressing:
- 1 french shallot, chopped
- 60 ml (¼ cup) olive oil
- 20 ml (4 tsp) Dijon mustard
- 10 ml (2 tsp) maple balsamic vinegar Les Voiles or lemon juice
- 5 ml (1 tsp) maple syrup
- salt and pepper, to taste
For the salad:
- 1 Romaine lettuce heart, torn
- 55 g (1 ½ cups) chicorée
- 3 White endives, leaves separated and cut in half or into thirds
- 85 g extra sharp cheddar cheese shavings
- salt and pepper, to taste
Method
For the breadcrumbs:
In a small skillet over medium-high heat, melt the butter with the garlic and cook until the butter turns a light brown color. Add the breadcrumbs and cook, stirring, until golden brown, about 2 minutes. Season with salt. Remove the garlic and compost it. Transfer the breadcrumbs to a bowl.
For the dressing:
In a large bowl, whisk together all the dressing ingredients. Season with salt and pepper.
For the salad:
In the bowl with the dressing, add the lettuce and cheddar cheese. Season with salt and pepper and toss to coat the vegetables well.
Arrange the salad on a large serving platter. Sprinkle with the crispy breadcrumbs. Serve immediately.
A recipe inspiration from La Cuisine d'Isabelle et de Ricardo: https://ici.radio-canada.ca/mordu/recettes/10023/salade-verte-vinaigrette-moutarde-cheddar