A herb dressing and grilled croutons make great partners for crisp young spinach leaves.
3 people made this
2 cloves garlic, unpeeled
2 slices wholemeal bread, crusts removed
100 g (3½ oz) young spinach leaves
2 crisp, red-skinned dessert apples, cored and sliced
For the dressing
6 tablespoons chopped mixed fresh chives, mint and parsley
90 ml (3 fl oz) apple juice
1 teaspoon mild mustard
2 tablespoons cider vinegar
Salt and black pepper
To garnish: a few fresh chives
Method Prep:15min › Cook:8min › Ready in:23min
Heat the grill to high. To make the dressing, place all the ingredients in a food processor and blend until smooth, or use a hand-held mixer. Season to taste.
Place the garlic cloves under the hot grill for 4-5 minutes until the skins are blackened, turning once. Let them cool enough to handle, then squeeze out the flesh and mash it.
Spread one side of the bread slices with the garlic paste, then cut the slices into dice. Arrange them in one layer on a baking sheet and toast under the hot grill for 1-2 minutes, turning from time to time, until the croutons are golden brown.
Toss the spinach and apple together in a serving bowl, then scatter the garlic croutons on top. To serve, drizzle the dressing over and garnish with fresh chives.