Home-made Parmesan Croutons will add a lovely crunch to a simple green salad.
You can buy a vegetarian Parmesan-style cheese from Bookham and Harrison Farms Ltd
The Delia Online Cookery School: Watch how to make a Basic Vinaigrette dressing Vinaigrette with Chopped Herbs for summer salads. Half Sherry Vinegar and Balsamic Vinegar, and a no-vinegar dressing which uses lemon juice instead. Press the recipe image play.
Place the cubes of bread in a bowl together with 1 tablespoon of olive oil and 1 rounded tablespoon of Parmesan plus the crushed clove of garlic.
Stir and toss the bread round to get an even coating of cheese, oil and garlic, then spread the croutons out on the baking sheet and bake them on a high shelf in the oven for 10 minutes. Please put a kitchen timer on at this stage! I'm afraid I have burnt more croutons than I care to remember simply because the 10 minutes went so quickly!
When the buzzer goes, remove them from the oven and leave to cool. When you're ready to serve, pour over your dressing and toss very thoroughly to coat all the leaves, and finally scatter the croutons over the salad.
Pre-heat the oven to 180°C, gas mark 4
Using a fan-assisted oven? Click here