Salads are a mainstay of my diet. I savor a bowl of fresh greens and veggies not just for afternoon or dinner fare but for brunch and, occasionally, breakfast. This one strikes a balance between elegance and heartiness, whether you’re serving an intimate group or a hungry crowd.
Lightly roasting asparagus transforms the green spears, enhancing their flavor and bringing forth a subtle sweetness. The roasted asparagus pairs harmoniously with delicate butter leaf lettuce, creamy brie, crunchy herbed croutons, and a classic French vinaigrette. Crafting the croutons from a French sourdough boule or another type of soft sourdough loaf adds a golden, crispy exterior while maintaining a wonderfully tender interior.
The finishing touch—jammy, soft-boiled eggs bring richness and protein to the salad. This element also elevates the salad into a luxurious meal and turns a simple salad into a culinary delight fit for a Parisian garden fete. It’s a reminder that sometimes, the most delectable meals are uncomplicated, turning everyday ingredients into something exceptional.
Asparagus, Bread and Brie Salad
Ingredients
- 1 bunch of asparagus
- 2 heads butter leaf lettuce
- 3 jammy soft-boiled eggs
- 1/3 pound French Brie I used Auguste et fils Lepetit
- 1-2 tbsp minced chives or dill
Instructions
- Roast the asparagus by tossing it with 1 tablespoon of olive oil and placing it under the broiler for 5 minutes or until bright green and cooked through.
- Place a layer of lettuce leaves on a platter or large bowl.
- Arrange egg halves on the lettuce.
- Cut the brie into small pieces and drop onto the lettuce.
- Scatter the croutons on top of the salad.
- Drizzle with dressing, sprinkle with chives or dill and serve.
Herbed Croutons
Ingredients
- 1/2 tbsp loaf sourdough bread
- 2 tsp mixed herbs or herbs du Provence
- 2 tbsp olive oil
- 1 clove garlic, minced (optional) add if you'd like a garlic flavored crouton
Instructions
- Turn on the broiler to high.
- Tear or cut sourdough bread into 1 ½ to 2-inch pieces and place in a large bowl.
- Drizzle olive oil over the bread and then sprinkle with herbs. If you are making garlic croutons, add the garlic to the olive oil before pouring over bread cubes.
- Season with a pinch each of salt and pepper.
- Toss to distribute the oil and seasonings.
- On a baking sheet, spread bread cubes in a single layer and broil until the croutons are browned; toss once or twice to brown all sides. Note: You’ll need to keep an eye on these as they broil, as they could burn quickly.
- Remove when croutons are golden and toasted on the outside while still tender on the inside.
Classic French Vinaigrette
Ingredients
- 1/4 cup Champagne vinegar red wine, or white balsamic vinegar
- 1/2 cup olive oil
- 2 tbsp minced chives or shallots
- 1 ½ tbsp Dijon or grainy French mustard
- 1 tsp mixed herbs or Herbs du Provence
- 1/2 tsp honey optional
Instructions
- Place all ingredients into a jar or small bowl and either whisk or shake until combined.
Enjoy!
This is a beautifully tasty salad, Eva Marie. I eat a lot of salads as my main dish, and agree with brunch, lunch, or dinner. I can’t say that I’ve ever thought of breakfast! 😉I’ll have to think about that. But this salad checks all the boxes I need to be enthused!
Yes, I’m a little strange with what I crave for breakfast. Mostly savory flavors and salad a couple of times a week 🤷🏻♀️
I really love this salad. It’s also great made with green beans if you don’t have asparagus. I hope you enjoy it!