While you will often find crunch in the leaf or body of a salad, I like to add an additional crunch factor as a finishing touch, for texture, flavour and overall moreish-ness. Whether it’s pangratatto or croutons, frying stale
bread is a culinary trick that’s been used for centuries. There is a magic that happens when you combine bread (or breadcrumbs) with salt, olive oil, garlic and heat. You'll find my recipe for crunchy bread bits on my profile.
Ingredients 10
Salad
Dressing
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Method 4
Put the and very finely diced in a jar and set aside for 5–15 minutes to mellow its raw, sharp taste. Add the , , , and , screw on the lid and shake until well combined.
Remove the leaves from the roots of the , wash and either pat or spin dry, then tear the leaves into bite-sized pieces.
Put the in a large mixing bowl. Add most of the and toss to coat the leaves, then add and toss again, ensuring the leaves are evenly coated.
Transfer to a serving dish, add the and , and drizzle with the remaining . Serve.
