Spinach & fennel salad with cheese croutons

Cooking Salads Spinach & fennel salad with cheese croutons

Detailed step-by-step description of how to cook the dish "Spinach & fennel salad with cheese croutons". Try it by all means

Lables: Vegetarian Egg free Fish free Shellfish free
  1. Preheat oven to 190°C. Cut the bread into thick slices, about 1-2cm. Combine the butter, garlic, cheese and oregano in a small bowl. Season with pepper. Spread the mixture over one side of each bread slice. Place the bread, cheese-side up, on a baking tray. Bake in oven for 10 minutes or until golden brown. Remove from oven. Coarsely chop. Return to the baking tray and bake for a further 5-8 minutes or until golden and crunchy. Cool slightly.
  2. Meanwhile: place the spinach, avocado, pepitas and fennel in a bowl.
  3. To make the dressing: whisk together the oil, lemon juice and honey in a bowl. Taste and season with salt and pepper.
  4. Pour the dressing over the spinach mixture. Add the croutons and gently toss until just combined. Divide among serving plates to serve.

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1 loaf Vienna bread
40g butter, at room temperature
1 garlic clove, crushed
100g smoked cheese, coarsely grated
1/4 cup chopped fresh oregano
1 x 150g pkt baby spinach leaves
2 avocados, halved, stone removed, peeled, coarsely chopped
60g pepitas
1 small fennel bulb, trimmed, thinly sliced
60ml olive oil
2 tbsp fresh lemon juice
1 tbsp honey

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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