Greek Goddess Salad
with Torn Sourdough Croutons
A loaf of your favourite sourdough
2 garlic cloves, skin on
Flaky salt, to taste
Remove the crust and tear your leftover bread into bite-sized pieces. Irregular shapes are preferred as it will create a large surface area for more crunch.
Crush both cloves of garlic and keep the skin on to protect them. In a wide pan, add 150g of butter and heat up until it starts to foam but before the milk solids change colour. Add crushed garlic and pieces of torn sourdough until there are no gaps left. Rotate the pieces as they brown and add small amounts of butter if it gets too hot or the bread absorbs all of the fat.
Strain bread and place on a paper towel. Season with flaky salt and set aside somewhere warm.
Greek Goddess Dressing
1 bunch basil leaves
1 bunch parsley leaves
1/4 bunch mint leaves
200g greek yogurt
½ lemon, zested
1-2 cloves, crushed garlic
100g extra Virgin Olive Oil
2 anchovies or 1 tsp capers
lemon juice, to taste
salt, to taste
black Pepper, finely ground, to taste
100g water (to loosen if necessary)
Place all ingredients (except water) into a blender and blitz on high for 1 minute or until a homogeneous emulsion is formed. Adjust seasoning to taste and add water if you want a looser dressing. Reserve in the fridge to dress salad.
Combine your favourite lettuce and salad greens with croutons in a bowl. Drizzle generously with dressing. Enjoy on your Christmas table!