Baby leaf salad with croutons and walnut oil dressing
This is a plain salad of baby green leaves and avocado that is livened up with wonderful flavourings from mustard, lemon juice and walnut oil. Croutons made from ciabatta bread are coated in olive oil, parsley, garlic and Parmesan cheese and then baked in the oven. When added to the salad leaves they also bring additional flavours, turning plain leaves into something spectacular.
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Baby leaf salad with croutons and walnut oil dressing recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 1 bag of mixed baby leaves
- 1 bunch of watercress
- 1 small bag of rocket
- 1 ripe avocado
- 4 slices of ciabatta bread, crusts removed and cubed
- 1 crushed clove of garlic
- 1 tbsp of grated Parmesan cheese
- 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 ½ lemon
- Salt and pepper
Method
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- Preheat the oven to 375 °F (190 °C).
- Place the garlic, Parmesan, olive oil and parsley in a bowl and blend together.
- Add the bread and toss in the mixture so the cubes are evenly coated.
- Arrange the cubes of bread on a baking tray and bake for about 8 minutes or until they are golden brown in colour and crisp. Allow to cool.
- Prepare the dressing by blending all of the ingredients together by using a hand whisk or a blender.
- Place the mixed salad leaves in a large bowl with the watercress and rocket.
- Halve the avocado and remove the stone. Cut the avocado flesh into small chunks and add to the salad leaves.
- Pour the dressing into the bowl over the salad and toss well.
- Serve on individual plates and sprinkle with the croutons.
- Serve immediately.
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