Name: Spinach salad with garlic parmesan croutons
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Ingredients: 1 small red onion, peeled and cut into slivers; 2 tablespoon olive oil; 2 slice grainy toast bread, cut into small cubes (25 cubes a slice); 2 clove garlic, peeled and very finely chopped, then crushed with the back of a knife; 1 tablespoon freshly grated parmesan; sea salt; 1 tablespoon sherry vinegar; 2 tablespoon extra-virgin olive oil; 1/4 teaspoon salt; 120 gram baby cos leaves; 120 gram baby spinach leaves, trimmed; 3 small vine tomatoes, diced (discard cores)

Spinach salad with garlic parmesan croutons

This flavour-packed salad can work on its own in small doses as a palate-cleanser (it would serve 8-10) or to accompany grilled or roasted meats, or vegetable dishes.

Serves 6

Prep

20M

Cook

Total

25M

Ingredients

1 small red onion, peeled and cut into slivers

2 tablespoon olive oil

2 slice grainy toast bread, cut into small cubes (25 cubes a slice)

2 clove garlic, peeled and very finely chopped, then crushed with the back of a knife

1 tablespoon freshly grated parmesan

sea salt

1 tablespoon sherry vinegar

2 tablespoon extra-virgin olive oil

1/4 teaspoon salt

120 gram baby cos leaves

120 gram baby spinach leaves, trimmed

3 small vine tomatoes, diced (discard cores)

Method

1.Soak sliced onion in a small bowl of iced water for 15 minutes. Drain and pat dry with paper towels.

2.Heat the olive oil in a medium frying pan over medium heat until hot. Add bread cubes and cook, stirring often, until golden. Have garlic and parmesan ready in a bowl.

3.Transfer croutons to bowl with garlic and parmesan, sprinkle in a little sea salt and toss together.

4.Mix sherry vinegar, extra virgin olive oil and salt in a large bowl. Tear cos lettuce leaves into bite-size pieces and add to bowl with spinach leaves, red onion and tomatoes. Toss together, add the croutons and toss again. Serve immediately.

Women's Weekly Food