Baby leaf salad
The salad leaves in this dish are accompanied by garlic, parsley and Parmesan croutons, whilst being drizzled with a dressing of oil, lemon juice and mustard.
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Baby leaf salad recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 1 bag of mixed baby salad leaves
- 1 bunch of watercress
- 1 large handful of rocket
- 1 avocado
- 4 slices of Ciabatta bread
- 1 crushed clove of garlic
- 1 tbsp of freshly grated Parmesan
- 1 tbsp of olive oil
- 1 tbsp of freshly chopped parsley
For the dressing
- 3 tbsp of olive oil
- 1 tbsp of walnut oil
- ½ tsp of Dijon mustard
- juice of half a lemon
- Salt and pepper
Method
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- Preheat the oven to 375 °F (190 °C).
- Remove the crusts from the bread and cut into small cubes.
- Combine the garlic, Parmesan, oil and parsley together in a small mixing bowl and coat the bread cubes in this mixture.
- Place the cubes onto a baking tray and bake in the oven for about 7 to 8 minutes, until browned and crisp.
- Remove from the oven and set aside to cool.
- Place all of the leaves together in a big salad bowl and mix together.
- Halve the avocado, remove the stone, remove the skin and chop into small chunks. Add to the salad leaves.
- Blend together all of the dressing ingredients by mixing with an electric hand whisk, blender on in a mixing bowl.
- Pour over the salad and toss well.
- Sprinkle with the baked croutons and serve immediately.
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