Easy

Taleggio sourdough salad with simple salsa verde

Name: Taleggio sourdough salad with simple salsa verde
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 1 sourdough loaf, cut on an angle into 1cm-thick slices; 2 tbs olive oil; 1 garlic clove, halved; 100g Taleggio (from delis – substitute brie), rind removed, thickly sliced; 2 bunches broccolini, trimmed, halved lengthways, blanched, refreshed; 1 bunch asparagus, trimmed, halved lengthways, blanched, refreshed; 1/2 cup loosely packed watercress sprigs; 1/2 cup (70g) roasted hazelnuts, chopped; Lemon wedges, to serve; 1 bunch tarragon, leaves picked, plus extra to serve; 1 bunch flat-leaf parsley, leaves picked; 1/2 cup (125ml) extra virgin olive oil; Juice of 1 lemon

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Taleggio sourdough salad with simple salsa verde

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by Charlotte Binns-McDonald

Aug 20, 2017

This is such a quick, easy and tasty dinner that you'll soon be making it again and again.

1 sourdough loaf, cut on an angle into 1cm-thick slices
2 tbs olive oil
1 garlic clove, halved
100g Taleggio (from delis – substitute brie), rind removed, thickly sliced
2 bunches broccolini, trimmed, halved lengthways, blanched, refreshed
1 bunch asparagus, trimmed, halved lengthways, blanched, refreshed
1/2 cup loosely packed watercress sprigs
1/2 cup (70g) roasted hazelnuts, chopped
Lemon wedges, to serve

Simple salsa verde

1 bunch tarragon, leaves picked, plus extra to serve
1 bunch flat-leaf parsley, leaves picked
1/2 cup (125ml) extra virgin olive oil
Juice of 1 lemon

Method

1.

For the simple salsa verde, place all ingredients and 1/2 tsp salt flakes in a food processor and whiz until smooth. Set aside.
2.

Heat the oven grill to high heat. Rub sourdough slices with oil and place on a large baking tray. Grill, checking often, for 90 seconds each side or until golden. Rub toasted sourdough with cut side of garlic. Return sourdough to tray, placing some slices on their sides and some lying flat. Arrange Taleggio on top. Grill, checking often, for 1-2 minutes or until cheese has melted.
3.

Arrange sourdough on a serving platter with broccolini, asparagus, watercress and hazelnuts. Drizzle with a little salsa verde and scatter with extra tarragon. Serve with lemon wedges and remaining salsa verde.