Coloured leaf salad with mustard-balm vinaigrette

Name: Coloured leaf salad with mustard-balm vinaigrette
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 Head oak leaf salad; 2 pistons Chicory; 2 Tomatoes; 30 g Parmesan cheese; 4 TABLESPOONS Olive oil; 2 TABLESPOONS Balsamic vinegar; 1 TEASPOON grainy mustard; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 2 discs Wholemeal toast; 20 g Butter or margarine

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1/2 Head oak leaf salad
2 pistons Chicory
2 Tomatoes
30 g Parmesan cheese
4 TABLESPOONS Olive oil
2 TABLESPOONS Balsamic vinegar
1 TEASPOON grainy mustard
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sugar
2 discs Wholemeal toast
20 g Butter or margarine

Directions

1
Clean, wash and chop the lettuce and chicory. Clean, wash and quarter the tomatoes. Remove seeds, cut flesh into small cubes. Remove shavings from the cheese with a peeler. Mix oil, vinegar, mustard and 2 tablespoons of water.
2
Season with salt, pepper and sugar. Mix the salad ingredients with the vinaigrette. Cut toast into rhombs and fry in hot fat until golden brown. Arrange the salad on four plates, sprinkle with croutons