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Recipe

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.

Dec 03, 2014 1:00pm
  • 20 mins preparation
  • 5 mins cooking
  • Serves 6
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Ingredients

Spinach salad with garlic parmesan croutons
  • 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

Spinach salad with garlic parmesan croutons
  • 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.

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