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.
The best recipes from Australia's leading chefs straight to your inbox.
Sign upContinue this edition
The August 3 EditionUp next
Leo: You need to trust your instincts this full moon
Free weekly forecast in life, love and career from renowned astrologer, Hedy Damari.
Previously
Don’t like anchovies? Put this in your puttanesca pasta instead, says Adam Liaw
This version of the raid-the-pantry pasta sauce is for the anchovy avoiders.
More:
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
