This recipe includes enough dressing for 2-3 salads. Keep it in the fridge in an airtight container or jar for future use.
Serves 5-6
Sesame & Rosemary Crumb
1 tablespoon olive oil
½ cup panko crumbs
1 sprig of rosemary, leaves only
1 tablespoon sesame seeds
Pinch sea salt
Red Wine & Honey Vinaigrette
⅔ cup olive oil
¼ cup red wine vinegar
1 heaped teaspoon dijon mustard
1 teaspoon honey
2 cloves garlic
Sea salt
Cracked pepper
Salad
1 baby cos lettuce
½ telegraph cucumber
2 celery stalks, thinly sliced on an angle
5 radishes, thinly sliced
1 large handful of fresh italian parsley, roughly chopped
2 tablespoons fresh dill, roughly chopped
1 Reed or GEM™ avocado
¼ cup fresh shaved or finely grated parmesan
Heat the oil in a pan over a medium heat. Add the breadcrumbs and toss to coat in the oil. Add the sesame seeds and rosemary and stir until the crumb is a light golden brown. Remove from the heat and season with salt.
In a jar or container with a lid, shake together the vinaigrette ingredients until they come together.
Wash the lettuce then place it in a large bowl, cut or tear any large leaves. Peel and cut the cucumber into bite sized chunks. Add the thinly sliced celery and radishes and chopped fresh herbs. Pour over ⅓ of the dressing and toss to combine.
Transfer the salad to a serving platter and top with cubes of avocado, shaved parmesan and the sesame and rosemary crumbs.
This recipe was created for The Avo Tree by Olivia Galletly The Hungry Cook
