Bibb, Basil, and Mint Salad With Parmesan Butter Crostini

Here is a fresh summer recipe from the "Giada at Home" family recipe book.  To quote Giada De Laurentiis, "...you get your healthy, leafy vegetable with a little indulgence."  (Just the way I like it)

 

(BTW...I know the salad ingredients are a bit strange, but TRUST me sooo yummy.  I even trash my non-dairy diet when I make this).

Ingredients

   Crostini:

• 1/2 baguette loaf, cut into 1/2-inch thick slices
• 1/2 stick (4 tablespoons) unsalted butter (smart balance or alternative butter is good too), at room temperature
• 1/3 cup freshly grated Parmesan cheese

   Salad:

• 3 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 head Bibb or Butter lettuce, leaves torn
• 1 medium fennel bulb, thinly sliced
• 1/3 packed cup fresh basil leaves, chopped
• 1/3 packed cup mint leaves, chopped

  Directions:

For the crostini: Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 375 degrees F.

Arrange the bread slices in a single layer on a baking sheet. Bake for 10 to 12 minutes until golden. In a small bowl, using a fork, mix the butter and cheese together until smooth.
For the salad: In a small bowl, whisk together the lemon juice and oil until combined and season with salt and pepper, to taste. Place the lettuce, fennel, basil, and mint in a salad bowl. Pour the dressing over the salad and toss well.

  To serve:
Spread the Parmesan butter on the toasted bread and serve alongside the salad.