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Pre-heat your oven with the bake/broil option to 210 C (410 F)
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Grab 3 slices of dense baguette bread and cut into evenly sized small cubes
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Add the bread cubes to a bowl, drizzle a generous tablespoon of extra virgin Spanish olive oil, 1/2 teaspoon of dried parsley, 1/2 teaspoon of garic powder and a hint of sea salt and toss everything together
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Add the bread cubes to a baking tray and add to the oven between 12-15 minutes
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Meanwhile, finely mince 1 clove of garlic, add to a mortar and pound into a paste
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Add 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried parsley to the mortar and mash with the garlic
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Next add 2 tablespoons of dijon mustard, 1 tablespoon of creamy balsamic vinegar and a pinch of sea salt to the mortar, and mix everything together
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Add 2 tablespoons of extra virgin Spanish olive oil to the mortar and mix until you get a mayonnaise like texture, set aside
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Roughly chop a head of ice berg lettuce, rinse and pat dry and add to a large bowl
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Add the dressing in the mortar to the bowl with the lettuce and mix everything until all the lettuce is well coated, then transfer to a shallow bowl
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Top your salad off with the homemade croutons and some freshly shredded queso Manchego
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Enjoy!