Greens with Radish, Parmesan and Garlic Croutons
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
1 head butter lettuce, leaves separated, washed, dried, torn into bite-sized pieces
1 bunch radishes, thinly sliced, leaves removed
2 tbsp grated parmesan
100 g garlic croutons, see my recipe
Dressing
1⁄4 cup balsamic vinegar
1 French shallot, very finely diced
1⁄2 cup extra-virgin olive oil
1 tbsp Dijon mustard
1 tsp maple syrup
1 tsp salt flakes
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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 dressing 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 dressing. Serve.
