Cheddar, roast beef and pangrattato salad

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How to make Cheddar, roast beef and pangrattato salad

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:02
  • Total Time : 0:12

Ingredients

  • 1/2 cup (125ml) olive oil
  • 1 tablespoon 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

Dressing

  • 1 1/2 tablespoons horseradish cream
  • 1/2 cup (120g) light sour cream
  • 1 tablespoon lemon juice, or to taste
  • Pinch of caster sugar

Method

  • Step 1 For the pangrattato, heat the oil in a large frypan over medium-high heat. Add thyme and bread, and season with salt and pepper. Cook, stirring, for 2 minutes or until bread is crisp and golden. Drain on paper towel.
  • Step 2 Mix dressing ingredients with 1 teaspoon warm water. Season, then toss lettuce with a little dressing in a large bowl. Add cheddar, beef, cornichons and pangrattato. Divide among bowls and drizzle with remaining dressing. Serve immediately.

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