White Bread topped with Salad

Ingredients

• 1 small Tuscan white loaf (rustic baguette)
• 1 Avocado
• 250 g frisée lettuce
• 3 tomatoes
• 1 radicchio
• 200 g shaft cheese or Camembert
• red pepper (coarsely ground)
• Salt
• 4 tbsp cold-pressed olive oil
• 4 tbsp champagne vinegar
• oil

Instructions

1. 1.

   Tear apart and wash the radicchio and frisée, then pat dry. Peel, halve, pit, and dice the avocado. Wash the tomatoes, remove stems, and quarter them. Cut the cheese into bite‑sized pieces. Combine salad, avocado, tomatoes, and cheese in a bowl. Mix olive oil and vinegar, season with salt, and dress the salad.

2. 2.

   Slice the baguette lengthwise into about 15 cm long pieces. Drizzle with a little olive oil and warm in an oven at 100 °C for roughly 4 minutes.

3. 3.

   Spread the dressed salad over the bread slices and sprinkle with pepper to taste.