The Garden Salad Recipe
porcini aioli, sourdough croutons, baby gem lettuce
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Make the Croutons
Preheat the oven to 375°F (190°C). Cut the sourdough bread into bite-sized cubes. Toss the cubes with olive oil, salt, and black pepper. Spread them on a baking sheet and bake for 10-15 minutes or until golden and crispy.
- 2
Prepare the Porcini Aioli
Soak the dried porcini mushrooms in hot water for about 20 minutes until softened. Drain and chop them finely. In a bowl, mix the mayonnaise, minced garlic, lemon juice, chopped porcini mushrooms, and salt. Stir until well combined and set aside.
- 3
Assemble the Salad
Wash and dry the baby gem lettuce. Tear the leaves into bite-sized pieces and place them in a large salad bowl. Add the baked sourdough croutons on top, drizzle with the porcini aioli, and toss gently to combine.
