Rosemary and Parmesan Croutons on a Coppa Ham, Rocket and Tomato Salad with a Drizzle of Balsamic Vinegar Recipe
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For the Crouton's (keep for a week in air tight container)
of stale bread (4-5 days old)
rosemary flavoured oil (recipe here)
grated parmesan cheese
pinch of salt
crack of pepper
For the Salad
of rocket leaves
of pickled fennel (recipe here)
light drizzle of good quality balsamic vinegar
For the Croutons
Preheat oven to 180 degrees (fan).
Tear the stale loaf into crouton pieces into a bowl. Add the parmesan, salt and pepper and rosemary olive and give it a good stir to combine.
Spread the dressed croutons onto a baking tray and roast for 10 minutes.
For the Salad
Divide the rocket leaves, tomatoes and fennel between 2 bowls.
Tear over the coppa ham and sprinkle over the croutons.
Drizzle lightly with the balsamic vinegar and serve.
Next prepare the tomatoes by laying them one side ofabaking sheet. Bring on the spring and summer. Click to shareonWhatsApp (Opens in new window)ShareonFacebook (Opens in new window)Click to shareon Pinterest (Opens in new window)Click to shareon Google+ (Opens in new window)Click to shareon Tumblr (Opens in new window)Click to email (Opens in new window)Click to print (Opens in new window)Click to shareon Twitter (Opens in new window)Like this
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