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Inspiration Inspiration Inspiration Inspiration
Inspiration Inspiration Inspiration Inspiration
Inspiration Inspiration Inspiration Inspiration
Ingredients
For the croutons:
1/2 French baguette
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
2 tablespoons Talbot Forest Parmesan Cheese, grated
For the dressing:
1 garlic clove, minced
2 teaspoons Dijon mustard
1 teaspoon Worcestershire Sauce
2 teaspoons fresh lemon juice
1 1/2 teaspoons red wine vinegar
1/3 cup extra-virgin olive oil
Salt and pepper to taste
For the salad:
1 large romaine lettuce
1/3 cup Talbot Forest Parmesan Cheese, shredded or shaved
Method
How to make croutons:
Preheat oven to 180°C. Cut the baguette in half lengthwise slice into 1/4" thick chunks. Place the pieces on a baking sheet.
In a small bowl, mix the olive oil with the garlic. Drizzle this over the croutons and sprinkle the top with 2 tablespoons grated Talbot Forest Parmesan Cheese.
Toss about until evenly coated, then spread out in a single layer and bake until light golden and crisp (10-12 minutes will probably do it).
How to make the dressing:
In a small bowl, whisk together the garlic, Dijon, Worcestershire, lemon juice and red wine vinegar.
Slowly drizzle in the olive oil while whisking constantly.
Whisk in your salt and pepper, then dunk a spoon in to taste and adjust seasoning accordingly.
How to make the salad:
Rinse, dry and chop the romaine into bite-sized chunks. Place in a nice looking serving bowl and sprinkle generously with shredded Talbot Forest Parmesan Cheese and the cooled croutons. Drizzle with dressing and toss gently until lettuce is evenly coated.
Cheeky tip:
Make this salad a little more hearty with the addition of soft boiled eggs or bacon.
