Description
GOOD TO HAVE ON HAND
- sharp knife
- chopping board
- cheese grater
- sealable jar
Ingredients
Units Scale
SALAD
- 2 romaine salads
- 2 tbsp olive oil
- pinch of salt
- 4 tbsp olive oil
- 1 tsp white wine vinegar
- 1 tsp dijon mustard
- 1 garlic clove
- 3 tsp yogurt
- 2 tbsp grated parmesan
- 1 tsp lemon juice
- 1 tsp capers
- salt & pepper to taste
- 60 grams baguette
- 2 tbsp olive oil
- 1/8 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp pepper
- chives
- honey
- 30 grams walnuts
- 30 grams parmesan
Instructions
- Set the oven to the grill function at 250°C (480°F). Wash the romaine lettuce (leave as whole) thoroughly. Halve the lemon. Roughly chop the walnuts. Grate the parmesan. Cut the baguette into small cubes.
- For the dressing, place 1 tsp capers, 1 tsp Dijon mustard, 1 tsp lemon juice, 4 tbsp olive oil, 1 tsp white wine vinegar, 1 tbsp grated Parmesan, salt, pepper, 3 tsp yoghurt and 1 pressed garlic clove in a sealable jar. Shake everything well and set aside.
- Slice the romaine lettuce hearts lengthways into two halves. Place the hearts flat side up on one half of a baking tray. Spread 2 tablespoons of olive oil evenly over the lettuce, rub in well with your hands and season with a little salt.
- Place the diced baguette on the other side of the baking tray. Spread 2 tablespoons of olive oil and 1/8 teaspoon each of salt, ground pepper and garlic powder over the bread cubes. Mix well.
- Place the baking tray in the oven and grill for 5-7 minutes.
- Remove the baking tray from the oven and arrange the salad on large plates. Top with the croutons and drizzle with the dressing. Top with chopped walnuts, coarsely grated Parmesan slices, chives, a little honey and freshly ground black pepper.
- Cook Time: 25 min