Adam Liaw’s winter green salad with garlic croutons and parmesan
Garlic croutons and a generous dusting of parmesan combine to turn this simple green salad into hearty winter dish.
Ingredients
½ head green oak lettuce, leaves picked and torn
60g baby spinach leaves
2 tbsp olive oil
2 tbsp red wine vinegar
freshly grated parmesan, to serve
GARLIC CROUTONS
4 tbsp olive oil
2 garlic cloves, sliced
3 thick slices sourdough, cut into 1cm cubes
salt and pepper, to season
1 tbsp parsley, finely shredded
¼ tsp dried oregano
Method
Step 1
For the garlic croutons, heat a medium frying pan over medium heat and add the oil and sliced garlic. When the garlic starts to brown, add the sourdough and fry until the sourdough is browned and crisp. Season very well with salt and pepper and scatter with the parsley and oregano.
Step 2
Toss the salad greens with the olive oil and vinegar and scatter with the croutons. Grate plenty of parmesan over the salad and serve.
Adam’s tip: These croutons can keep for a few days in an airtight container. Just refresh in an air fryer for 4 minutes at 200C.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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