Autumn salad and bruschetta

Cooking Salads Autumn salad and bruschetta

This pretty autumn salad is low in kilojoules but full of flavour.

Lables: Low carb Low kilojoule Lower gi Gluten free Wheat free
  1. Combine the witlof, rocket, pear, cheese, prosciutto and walnuts in a large serving bowl. Whisk vinegar, honey and 1 tbs of the oil in a small bowl. Season.
  2. Heat a chargrill over medium-high heat. Brush both sides of bread with remaining oil. Cook, turning, for 3-4 minutes or until charred and toasted. Quickly rub cut side of garlic over 1 side of bread. Season with sea salt.
  3. Drizzle dressing over witlof mixture. Serve with bread.

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2 witlof, leaves separated
50g baby rocket leaves
1 pear, quartered, thinly sliced
100g Asiago cheese, crumbled
100g thin prosciutto
2 tbsp walnuts, toasted
1 tbsp red wine vinegar
2 tsp mild honey
2 tbsp extra virgin olive oil
4 slices good-quality sourdough
1/2 garlic clove

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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