This is almost like a salad on toast, but there's no vinegar because its potency would overwhelm the delicate greens. If you'd like a touch of acidity, squeeze lemon juice on top just before serving.Prep: 5 minutes; Cook: 2 minutes.

Alain Ducasse
Recipe by Health January 2013

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Recipe Summary

Yield:
Makes: 4 servings (serving size: 1 tartine)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pick the leaves from the basil, chervil, and tarragon. Finely chop the basil and coarsely chop the chervil and tarragon. With a vegetable peeler, shave the cheese (or you can coarsely grate it). In a large bowl, toss the arugula, herbs, and cheese with 1 TBSP oil.

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  • In a small bowl, combine the garlic with the remaining TBSP oil. Rub the garlic on the bread. Heat a nonstick skillet over medium heat and add the bread in a single layer. Toast on both sides until lightly browned.

  • Divide the herb mixture among the toasts and season with pepper.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Nature: Simple, Healthy, and Good by Alain Ducasse, Paul Neyrat, and Christophe Saintagne (Rizzoli). Copyright 2012.

Nutrition Facts

137 calories; fat 10.8g; saturated fat 3.4g; mono fat 6.1g; poly fat 0.9g; protein 6g; carbohydrates 5g; fiber 1g; cholesterol 15mg; iron 1mg; sodium 175mg; calcium 189mg.
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