Adam Liaw shares rocket salad recipe with air‑fried garlic croutons
Chef Adam Liaw presents a rocket (arugula) salad topped with extra‑crunchy garlic croutons made in an air‑fryer, described as a suitable side for pasta dishes. The two Australian sources give identical details.
First reported 2 days ago · latest update 2 days ago
Air-fryers produce extra-crunchy croutons, and this rocket salad is a fantastic side for any pasta dish.
¼ cup olive oil, plus 2 tbsp extra for the dressing
3 thick slices sourdough, cut into cubes
Finely 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.
Combine 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.
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Citations · 2 reports from 2 outlets
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Adam Liaw’s rocket salad with garlic croutons
Air-fryers produce extra-crunchy croutons, and this rocket salad is a fantastic side for any pasta dish.
2 days ago · Adam LiawAdam Liaw’s rocket salad with garlic croutons
Air-fryers produce extra-crunchy croutons, and this rocket salad is a fantastic side for any pasta dish.
2 days ago · Adam Liaw