This is an impressive easy to prepare dish which will WOW your guests. Its completely adaptable so change as you wish.

Full Recipe in Details

  • Cooking Level: Easy

  • Category: Salad, Starter, Vegetarian

  • Prep Time: 25 mins

  • Cooking Time: 20 mins

  • Total Time: 45 mins

  • Servings: 6

  • For the Baskets – 150 grams Parmesan Cheese, grated

  • For the Baskets – Finely sliced basil to taste (optional)

  • For the Crispy Croutons – 2 slices of thick white bread

  • For the Crispy Croutons – 4 anchovy fillets, chopped

  • For the Crispy Croutons –1 clove of garlic, crushed

  • For the Crispy Croutons – 2 tablespoons of olive oil

  • For the Filling –1 large Cos lettuce, chopped into bite sized pieces

  • For the Filling – 25 grams of toasted pine nuts

  • For the Filling – 1 large avocado, cut into small cubes

  • For the Dressing – 2 teaspoons of wholegrain mustard

  • For the Dressing – 1 teaspoon caster sugar

  • For the Dressing – 1 tablespoon white wine vinegar

  • For the Dressing – 5 tablespoons of olive oil

  • For the Dressing – Dash of Worcestershire sauce

  • For the Dressing – 1 tablespoon crème fraiche

  • Preheat the oven to 200 C and line 2 baking sheets with non-stick parchment. Spoon the grated parmesan in 6 evenly sized (approx. 10cm) rounds with a little room between each one for spreading. Bake for 8 minutes until golden. Allow to cool for about 30 seconds then slide a palette knife  and put on an over tuned glass or small bowl to shape into a basket. Leave to cool completely before removing and set aside.

  • For the croutons, mix the anchovies, garlic and oil to a paste and spread over the bread. Cook on a baking sheet for about 20 minutes until crisp then cut into crouton size pieces, allow to cool.

  • For the dressing, whisk together the mustard, sugar and vinegar and gradually whisk in the oil. Whisk in the Worcestershire sauce and crème fraiche. Add salt & pepper if required.

  • To assemble, toss the lettuce with the dressing and add the pine nuts and avocado. Put the parmesan basket on a plate and spoon in the salad. Sprinkle over the anchovy croutons.