Little Gem Salad With Brioche & Curried Brown-Butter Croutons

Little Gem Salad with Gribiche & 

Curried Brown-Butter Croutons

In this unique green salad, tender leaves of Little Gem lettuce catch a punchy, chunky sauce made with hard-boiled eggs, capers, cornichons and herbs. Croutons infused with curry powder and brown butter add their spicy crunch. Serves 4 to 6
Ingredients:
Croutons
2 tbsp (30 mL) unsalted butter
1 tbsp (15 mL) cumin seeds
2 tbsp (30 mL) curry powder
2 1/2 cups (625 mL) brioche or challah, cut into 1-inch (2.5-cm) cubes
Salt to taste
Gribiche

1/4 cup (60 mL) finely chopped cornichons
2 tbsp (30 mL) capers, drained, finely chopped
2 hard-boiled eggs, finely chopped
2 tbsp (30 mL) grainy Dijon mustard
2 tbsp (30 mL) white wine vinegar
1/3 cup (80 mL) extra virgin olive oil
3 tbsp (45 mL) finely chopped flat-leaf parsley
3 tbsp (45 mL) finely chopped tarragon
4 large heads Little Gem lettuce, leaves separated, washed, dried
2 ribs celery, thinly sliced
2 tbsp (30 mL) finely sliced chives
Directions:
For the croutons, heat butter in a large frying pan over medium-high heat.  Cook until it foams then turns brown, about 2 minutes. (Do not let it burn!) Add cumin seeds and reduce heat to low. Stir 1 minute. Stir in curry powder then add bread. Increase heat to medium. Gently stir to coat. Cook, stirring occasionally, until brown and crisp, about 3 minutes. Season with salt. Transfer to a baking tray to cool completely. (Croutons will keep in an airtight container at room temperature up to 3 days.)

For the gribiche, combine all ingredients in a mixing bowl. Mix until combined. (Gribiche will keep, covered and refrigerated, up to 3 days.)

Arrange lettuce leaves on a serving platter. Sprinkle celery and chives overtop. Spoon dressing over lettuce and top with croutons.
Serves 4 to 6