Name: Cheddar, roast beef and pangrattato salad
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 1
Ingredients: 125ml olive oil; 20.00 ml thyme leaves; 200g ciabatta bread, crusts discarded, bread torn into bite-sized pieces; 2 butter lettuces, outer leaves discarded, leaves separated; 60g vintage cheddar, shaved with a peeler; 200g thinly sliced rare roast beef; 6 cornichons (small pickled cucumbers), thinly sliced; 30.00 ml horseradish cream; 120g sour cream; 21.00 gm lemon juice, or to taste; Pinch of caster sugar

Cheddar, roast beef and pangrattato salad

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Prep Time:
10 minutes

Cook Time:
2 minutes

Total Time:
12 minutes

Chunky Italian pangrattato topping adds garlicky crunch to salads.

Ingredients:

125ml olive oil
20.00 ml thyme leaves
200g ciabatta bread, crusts discarded, bread torn into bite-sized pieces
2 butter lettuces, outer leaves discarded, leaves separated
60g vintage cheddar, shaved with a peeler
200g thinly sliced rare roast beef
6 cornichons (small pickled cucumbers), thinly sliced
30.00 ml horseradish cream
120g sour cream
21.00 gm lemon juice, or to taste
Pinch of caster sugar

Instructions:

To make the pangrattato, warm the oil in a large frypan over medium-high heat. Add thyme and bread, then season with salt and pepper. Stir and cook for 2 minutes until the bread turns crispy and golden. Drain on paper towel.
Combine dressing ingredients with a touch of warm water. Season, then gently mix lettuce with a bit of dressing in a large bowl. Stir in cheddar, beef, cornichons, and pangrattato. Portion into bowls and drizzle with the rest of the dressing. Enjoy promptly.

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