Colorful leaf salad with peppers and croutons

Name: Colorful leaf salad with peppers and croutons
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 discs (à 20 g) Toast; 1 Garlic clove; 25 g Butter or margarine; 7-10 Tbsp Sweet peppers; 2 Shallots; 1 red pepper; several sheets Oak leaf salad and Lollo bianco; 1/4 collar Parsley; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Oil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 discs (à 20 g) Toast
1 Garlic clove
25 g Butter or margarine
7-10 Tbsp Sweet peppers
2 Shallots
1 red pepper
several sheets Oak leaf salad and Lollo bianco
1/4 collar Parsley
4 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
7-10 Tbsp Sugar
2 TABLESPOONS Oil

Directions

1
Dice bread. Peel garlic and chop finely. Melt the fat in a frying pan, add the bread cubes and roast over medium heat while turning. Add garlic and season with paprika.
2
Remove from the pan and set aside. Peel the shallots and cut into rings. Clean and wash the peppers and cut them into very fine strips. Clean and wash the salad, drain well and pluck into bite-sized pieces.
3
Wash parsley, dab dry and chop finely. Mix vinegar, salt, pepper, sugar and parsley. Whip the oil into the mixture. Mix salad, onions and paprika. Pour vinaigrette over it. Arrange on four plates.
4
Sprinkle croutons over it.