Spring salad recipe
Theo Randall sourced his inspiration from Italy and brought together fresh ingredients to create a light and aromatic spring salad perfect to share with friends! This Parmigiano-Reggiano on grilled courgette recipe blends basil, rocket and ciabatta croutons for a delightful lunch or starter option. Pair it with a rich white wine and every mouthful will be full of the joys of spring!
Ingredients
- 100 g Parmigiano-Reggiano
- 2 Medium sized courgettes
- 200 g Wild rocket
- 0.5 Loaf ciabatta
- 8 Leaves of basil
- 1 tsp Red wine vinegar
- 3 tbsp Good olive oil
- 1 Pinch of sea salt and fresh ground pepper
- 3.5 oz Parmigiano-Reggiano
- 2 Medium sized courgettes
- 7.1 oz Wild rocket
- 0.5 Loaf ciabatta
- 8 Leaves of basil
- 1 tsp Red wine vinegar
- 3 tbsp Good olive oil
- 1 Pinch of sea salt and fresh ground pepper
- 3.5 oz Parmigiano-Reggiano
- 2 Medium sized courgettes
- 7.1 oz Wild rocket
- 0.5 Loaf ciabatta
- 8 Leaves of basil
- 1 tsp Red wine vinegar
- 3 tbsp Good olive oil
- 1 Pinch of sea salt and fresh ground pepper
Details
- Cuisine: Italian
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Heat a griddle pan. Slice the courgettes length ways into 1/2 cm flat slices. Place the courgettes in the pan and nicely cook each side until griddle marked- then set to one side.
- Break the ciabatta into 2cm nuggets with crusts still on, toss in a bowl with 1tsp olive oil and a pinch of sea salt.
- Bake ciabatta in oven for 10 minutes at 170°C
- In a large bowl mix 2 tbsp of olive oil and 1tsp of red wine vinegar and season with salt & pepper, toss the grilled courgette and rocket together, tear the basil leaves and add along with the ciabatta croutons.
- Finish salad by shaving the Parmigiano-Reggiano on top.
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Recipe courtesy of Discover the Origin