Ingredients
4 cups brioche, cut into 1/4-inch cubes
1/3 cup low-fat buttermilk
3 tablespoons sour cream
3 tablespoons champagne vinegar
1 teaspoon sugar
Coarse salt
1/4 cup extra-virgin olive oil
1/4 cup finely grated Parmesan cheese (1 ounce)
3 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh mint
2 heads Bibb lettuce, torn into pieces
7 ounces mache
Preparation
Preheat oven to 350 degrees. Toast brioche cubes on a baking sheet untilgolden, 5 to 6 minutes. Let cool.
Meanwhile, whisk together buttermilk, sour cream, vinegar, sugar, and 1/2 teaspoon salt in a large bowl. Gradually whisk in oil, then cheese and herbs. Add lettuces, and toss to combine. Garnish with brioche croutons.
