Recipe courtesy of Bobby Deen
Episode: Oui, Oui
Print
Total:
40 min
Active:
30 min
Yield:
6 servings
Level:
Easy
Total:
40 min
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 7 ounces whole-wheat baguette, sliced into 1/2-inch cubes
  • 6 tablespoons low-fat mayonnaise
  • 3/4 cup low-fat buttermilk
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped green onions
  • 1 1/2 teaspoons white wine vinegar
  • 1/2 teaspoon minced garlic (about 1 medium clove)
  • 1 cup halved grape tomatoes
  • 1 medium carrot, shredded (about 3/4 cup)
  • 1 medium cucumber, peeled, seeds removed, sliced
  • 1 head romaine lettuce, shredded
  • 12 ounces black forest ham, diced into cubes (ask delicounter to cut a chunk)
  • 1 1/2 ounces grated Gruyere cheese (about 6 tablespoons)
  • 6 eggs, hard-boiled, sliced

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Whisk together the olive oil, thyme, salt and pepper in a small bowl. Place the baguette cubes in a large bowl and drizzle with the thyme mixture; toss to combine. Place the bread in a single layer on a nonstick baking sheet and bake until crispy, 10 to 12 minutes, turning once.

Whisk together mayonnaise, buttermilk, dill, onions, white wine vinegar and garlic to make the dressing. Combine the tomatoes, carrots, cucumbers and lettuce in a large bowl and mix together. Pour over the dressing and toss together. Plate the salad and top with the ham, cheese and hard-boiled eggs.

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