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Green salad with mustard dressing and bruschetta


Green salad with mustard dressing and bruschetta

Ingredients 15
Servings 4
Time 10 minutes

Ingredients

  • BRUSCHETTA
  • 1
    ciabatta loaf, sliced
  • olive oil
  • 1
    garlic clove, peeled
  • DRESSING
  • 90
    ml
    olive oil
  • 7,5
    ml
    Dijon mustard
  • 7,5
    ml
    raw honey
  • 5
    ml
    crushed garlic
  • 60
    ml
    freshly squeezed lemon juice (about 2 lemons)
  • 5
    anchovy fillets, chopped
  • SALAD
  • selection of young salad leaves such as rocket, young beetroot and/or spinach leaves, young cos lett
  • TO SERVE
  • 1 roll cream cheese, coated in pepper and sliced 40g pine nuts, lightly toasted
 

Method

10 minutes
 

Preheat the oven grill.

1. Bruschetta Arrange the bread slices on a baking sheet, drizzle olive oil over and toast in the oven until golden. Rub the garlic clove on each slice.

2. Dressing Put all the ingredients in a food processor and pulse until smooth. Pour into a salad bowl.

3. Salad Add the leaves to the dressing and toss lightly but until well coated.

4. To serve Arrange the bruschetta on a board, pile salad on each and finish with a slice of cheese and a sprinkling of toasted pine nuts.

 

 

Read more on: dinner  |  recipe  |  salad
 

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