CRUNCHY GREEN SALAD

Crisp cos, chunks of avo and cucumber and a few herbs are tossed in a sweet and tangy vinaigrette to make this very simple and yummy salad. The sourdough crumbs add a great crunch and the parm adds a little umami but both are added extras and you can go without.

I’m sharing this mainly because I’m often asked for my simple vinaigrette recipe. I usually make it in bulk and have it in the fridge when I need to dress a few leaves of whatever we are having that night. The dressing part of this recipe makes about 2-3 salads, keep it in an air tight container in the fridge. When you want to use it, remove it from the fridge and let it sit for 10 minutes at room temp (it’s likely to have solidified in the fridge).

Salad serves 4, dressing makes 2-3 salads

INGREDIENTS

Dressing
½ cup extra virgin olive oil
¼ cup red wine vinegar
3 tablespoons runny honey
2 cloves garlic, finely chopped
Sea salt
Cracked pepper

Salad
1 large cos lettuce, chopped
1/2 cucumber, sliced
1 avocado, cut into chunks
2 tablespoons chopped fresh parsley
2 tablespoons chopped chives

To serve
1 cup ripped sourdough (roughly 2-3 pieces)
2 tablespoons olive oil
Sea salt
2 tablespoons finely grated parmesan

METHOD

Heat the grill and line an oven tray with baking paper.

In a jar or airtight container, mix together dressing ingredients. Shake to emulsify then set aside.

In a food processor, blitz the sourdough into chunky crumbs. Place on the oven tray and drizzle over olive oil. Season with sea salt and toss to coat. Grill for 2-3 minutes then turn and grill until crunchy and golden.

In a large bowl, combine all salad ingredients.

When you’re ready to serve, pour over 1/3 of the dressing, the sourdough crumb and parmesan. Toss gently to combine.