Colorful salad with croutons

Name: Colorful salad with croutons
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 Head Pick and Batavia salad; 200 g red and yellow cherry tomatoes; 250 g Toast; 2 TABLESPOONS Oil; 2 Garlic cloves; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2-3 TABLESPOONS light balsamic vinegar; 1 pinch Sugar; 5 TABLESPOONS Olive oil; 1 collar Chives; 1 Shallot; 7-10 Tbsp some chervil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1/2 Head Pick and Batavia salad
200 g red and yellow cherry tomatoes
250 g Toast
2 TABLESPOONS Oil
2 Garlic cloves
7-10 Tbsp Salt
7-10 Tbsp white pepper
2-3 TABLESPOONS light balsamic vinegar
1 pinch Sugar
5 TABLESPOONS Olive oil
1 collar Chives
1 Shallot
7-10 Tbsp some chervil

Directions

1
Clean, wash and drain the salad and pluck it into pieces. Wash and halve the cherry tomatoes. Remove the crust of the toast and cut the toast into cubes. Heat the oil in a pan and fry the bread cubes until crispy.
2
Peel the garlic, cut it into thin slices and sauté it. Season with salt and pepper. Take out and let the fat drain off. Put vinegar in a bowl. Season with pepper, sugar and some salt.
3
Add oil. Wash the dip, dab dry and cut into fine rolls. Peel the shallot and cut into fine cubes. Stir the chives and diced shallots into the vinaigrette.
4
Mix lettuce, tomatoes and vinaigrette in a bowl. Season salad with salt and pepper. Sprinkle with croutons. Garnish with chervil as desired.