Green salad with mustard dressing and bruschetta

Photo: Green salad with mustard dressing and bruschetta

This classic dressing is all you need for this simple salad of fresh leaves. It’s an ideal side dish – but served with bruschetta it makes a delicious fresh starter.

Preparation time : 10 minutes Cooking time : 10 minutes Servings : 4
  • 1 ciabatta loaf, sliced
  • olive oil
  • 1 garlic clove, peeled
  • 90 ml olive oil
  • 7,5 ml Dijon mustard
  • 7,5 ml raw honey
  • 5 ml crushed garlic
  • 60 ml freshly squeezed lemon juice (about 2 lemons)
  • 5 anchovy fillets, chopped
  • selection of young salad leaves such as rocket, young beetroot and/or spinach leaves, young cos lett
  • 1 roll cream cheese, coated in pepper and sliced 40g pine nuts, lightly toasted

Preheat the oven grill.

1. Bruschetta Arrange the bread slices on a baking sheet, drizzle olive oil over and toast in the oven until golden. Rub the garlic clove on each slice.

2. Dressing Put all the ingredients in a food processor and pulse until smooth. Pour into a salad bowl.

3. Salad Add the leaves to the dressing and toss lightly but until well coated.

4. To serve Arrange the bruschetta on a board, pile salad on each and finish with a slice of cheese and a sprinkling of toasted pine nuts.


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