1 ¼ cups flat-leaf parsley leaves
1/3 cup tarragon leaves
2 tablespoons (1-inch)pieces chives
¼ cup chervil leaves
2 teaspoons fresh lemon juice
1 teaspoon extra virgin olive oil
1 loaf of levain
Cut the bread in half and cut off all of the crusts. Cut the crusts into strips and then dice into smaller strips.
Coat the bottom of a pan with grapeseed oil and toast the strips of crust. Cook for about 1-2 minutes, until the outside of the crust is crispy and the inside is still a little soft.
Place the croutons in a bowl and sprinkle with Marash pepper, chopped rosemary and salt. Just enough to lightly coat the croutons. Toss all of the ingredients together.
Toss all the herbs together, then toss with the lemon juice, olive oil, and salt to taste.
Garnish the salad with the croutons.