10 September 2011

Crispy Summer Salad with Aioli

by Default Admin

Serving Size



  • 1 Iceberg lettuce
  • 4 slices white bread - crusts removed and cut into 1cm squares or roughly torn.
  • 1 punnet cherry or grape tomatoes - cut into ½ if large or leave whole if small.
  • 50gm Shaved parmesan cheese
  • ¼ cup SS Roasted Garlic Aioli Mayonnaise
  • 2 tbls Oil for frying bread.
  • 2 tbls butter for frying bread

Cooking Directions

  1. Heat 2 tsp of the oil in a large frypan over high heat.
  2. Add the butter and oil to pan, wait till butter foaming, then add pieces of bread and keep moving around the pan until golden brown and crisp.
  3. Remove from pan and place on paper towel to drain.
  4. Place SS Roasted Garlic Aioli in a large bowl, and give a quick whisk with a fork.
  5. Wash and drain lettuce, then tear iceberg lettuce into pieces roughly and place in bowl with aioli.
  6. With clean hands, mix lettuce together with aioli, then add cherry tomatoes, parmesan and croutons and serve!

Product Used

Read about or buy the product for this recipe: Roasted Garlic Aioli Mayonnaise