Rosemary and Parmesan Croutons on a Coppa Ham, Rocket and Tomato Salad with a Drizzle of Balsamic Vinegar Recipe
www.spaulyseasonalservings.com
www.spaulyseasonalservings.com

Rosemary and Parmesan Croutons on a Coppa Ham, Rocket and Tomato Salad with a Drizzle of Balsamic Vinegar Recipe

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Ingredients

  • For the Crouton's (keep for a week in air tight container)
  • 1/4 loaf of stale bread (4-5 days old)
  • 3 tbsp rosemary flavoured oil (recipe here)
  • 2 tbsp grated parmesan cheese
  • pinch of salt
  • crack of pepper
  • For the Salad
  • 1/2 bag of rocket leaves
  • 8 tomatoes, quartered
  • 6 slices coppa ham
  • 10 slices of pickled fennel (recipe here)
  • light drizzle of good quality balsamic vinegar

Instructions

    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.

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