Spinach And Oyster Salad
|English spinach||1 Bunch (100 gm) (20 leaves)|
|White bread slice||4|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Grated parmesan cheese||1 Tablespoon|
|Oil||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|French mustard||1 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
Tear spinach leaves into pieces, place in bowl with oysters, toss in enough Dressing just to coat leaves, top with croutons.
Croutons: Trim crusts from bread, cut bread into 1cm cubes.
Melt butter in pan, add oil and garlic, heat until garlic begins to brown.
Add bread cubes to pan, coat with butter mixture.
Place bread cubes on oven tray, bake in moderately hot oven 5 to 10 minutes or until brown.
Toss in combined parmesan cheese and paprika while still warm; cool.
Dressing: Blend or process all ingredients until smooth and thick.