Baguette Cordon Bleu

1 1/2 cups torn romaine lettuce
1 cup green beans
1 cup sliced zucchini
1 cup chopped tomato
1/2 cup sliced cucumber
1/4 cup sliced red onion
2 ounces blue cheese, crumbled
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon water
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 large baguette, halved lengthwise
1 cup fresh basil leaves

In a medium bowl, combine the lettuce, beans, zucchini, tomatoes, cucumbers, onions, cheese, and mint.

In a small bowl, whisk the vinegar, oil, water, oregano, and pepper. Pour over the lettuce mixture; toss to mix well.

Line the bottom of the baguette with the basil. Spoon the lettuce mixture on top.

Replace the top of the loaf. Cut the baguette into 4 equal pieces.


Cooking with Basil
Cooking with Basil

Leave a Reply