Adam Liaw’s rocket salad with garlic croutons

Good Food logoRocket salad with garlic croutons.William MeppemAir-fryers produce extra-crunchy croutons, and this rocket salad is a fantastic side for any pasta dish.Ingredients5 cloves garlic½ cup loosely packed parsleysalt and pepper, to season¼ cup olive oil, plus 2 tbsp extra for the dressing3 thick slices sourdough, cut into cubes¼ tsp honey½ tsp Dijon mustard1½ tbsp red wine vinegar60g baby rocket leavesMethodStep 1Finely chop the garlic and parsley together then transfer to a large bowl. Season with salt and pepper and add ¼ cup of olive oil. Toss through the sourdough to coat generously. Transfer to an air-fryer and cook at 180C for 10 minutes until well toasted, shaking the basket halfway through cooking.Step 2Combine the honey, mustard, vinegar with the extra 2 tbsp of olive oil and mix well. Toss the dressing through the salad leaves. Add the croutons and toss to combine.Adam’s tip: If you don’t have an air-fryer, spread the croutons on a baking sheet and bake them at 200C for about 12 minutes.The best recipes from Australia's leading chefs straight to your inbox.Sign upFrom our partnersSimilar RecipesMore by Adam Liaw