Salads Recipes - Mesclun with Croutons and Cheese Dressing Recipe

Ingredients

Serve 4

• 250 g/8 oz mixed salad leaves

• 25 g/1 oz flat leaf parsley

• 4 thick slices of day-old white bread

• 1 large garlic clove, halved 

Dressing:

• 25 g/1 oz dolcelatte cheese, softened

• 25 g/1 oz ricotta cheese, softened

• 6 tablespoons olive oil

• 1 tablespoon white wine vinegar

• 1 tablespoon boiling water

• salt and pepper

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Method:

1. Wash all the salad leaves and the parsley, shake off the excess water and transfer to a plastic bag. Tie the bag and chill for 30 minutes.

2. To make the dressing, place both the cheeses in a bowl and gradually beat in the oil, vinegar, boiling water, salt and pepper to form a smooth, thick sauce.

3. Place the salad leaves in a large bowl. Toast the bread lightly on both sides and, while still warm, rub all over with the garlic.

4. Cut the bread into cubes and add to the bowl with the salad leaves. Pour the dressing over the salad leaves, toss well and serve immediately.