Cheddar, roast beef and pangrattato salad

Pangrattato is an Italian pasta topping of breadcrumbs fried in garlic oil. Here, a chunky version adds crunch to a salad.

Recipe «Cheddar, roast beef and pangrattato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 2 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 cup olive oil, 1 tbsp thyme leaves, 200g ciabatta bread, crusts discarded, bread torn into bite-sized pieces, 2 butter lettuces, outer leaves discarded, leaves separated, 60g vintage cheddar, shaved with a peeler , 200g thinly sliced rare roast beef, 6 cornichons , thinly sliced, 1 1/2 tbsp horseradish cream , 1/2 cup light sour cream, 1 tbsp lemon juice, or to taste, Pinch of caster sugar.

Ingredients:

• 1/2 cup olive oil 
• 1 tbsp thyme leaves 
• 200g ciabatta bread, crusts discarded, bread torn into bite-sized pieces 
• 2 butter lettuces, outer leaves discarded, leaves separated 
• 60g vintage cheddar, shaved with a peeler 
• 200g thinly sliced rare roast beef 
• 6 cornichons , thinly sliced 
• 1 1/2 tbsp horseradish cream 
• 1/2 cup light sour cream 
• 1 tbsp lemon juice, or to taste 
• Pinch of caster sugar 

Instructions

1. For the pangrattato, heat the oil in a large frypan over medium-high heat. Add thyme and bread, and season with salt and pepper. Cook, stirring, for 2 minutes or until bread is crisp and golden. Drain on paper towel.
2. Mix dressing ingredients with 1 teaspoon warm water. Season, then toss lettuce with a little dressing in a large bowl. Add cheddar, beef, cornichons and pangrattato. Divide among bowls and drizzle with remaining dressing. Serve immediately.