Avocado bread salad

Name: Avocado bread salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 6 TABLESPOONS Olive oil; 3 TABLESPOONS Essig White Balsamic; 1 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 1 collar Thyme; 1 Head Friesée Salad; 1 Rocket salad; 4 Vine tomatoes; 1 Baguette bread; 4 small, red onions; 2 Avocados; 7-10 Tbsp ground black pepper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

6 TABLESPOONS Olive oil
3 TABLESPOONS Essig White Balsamic
1 TEASPOON medium hot mustard
7-10 Tbsp Salt
1 collar Thyme
1 Head Friesée Salad
1 Rocket salad
4 Vine tomatoes
1 Baguette bread
4 small, red onions
2 Avocados
7-10 Tbsp ground black pepper

Directions

1
Mix vinegar and mustard. Season with salt. Gradually fold in 3 tablespoons of olive oil. Wash the thyme, dab dry (put some twigs aside for garnishing) and pluck the leaves from the stalks. Chop the thyme finely and stir into the vinaigrette.
2
Clean, wash and spin-dry frisée and romaine lettuce. Halve romaine lettuce leaves diagonally. Wash, dab dry, clean and slice the tomatoes. Cut baguette into narrow slices. Heat 3 tablespoons of olive oil in a pan and fry the baguette slices until golden brown. Season with salt. Peel onions and cut them into thin slices. Halve the avocados and remove the stone. Peel the flesh and cut into slices.
3
Season with salt. Peel onions and cut them into thin slices. Halve the avocados and remove the stone. Peel the flesh and cut into slices. Arrange lettuce, tomatoes, onions, baguette slices and avocado slices together and sprinkle with vinaigrette. Sprinkle with black pepper and garnish with thyme