Garden salad with parmesan croutons

Name: Garden salad with parmesan croutons
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 50 g Core mix for salad; 4 discs Toast; 50 g Parmesan cheese; 8 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 500 g mixed leaf salad (head lettuce, romaine lettuce, rocket); 1/2 Cucumber; 200 g Radishes; 1/2 bunch Chives, parsley and dill; 6 Stem(s) Basil; 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Pepper; 1 TABLESPOON Honey; 2 TEASPOONS Mustard; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

50 g Core mix for salad
4 discs Toast
50 g Parmesan cheese
8 TABLESPOONS Olive oil
7-10 Tbsp Salt
500 g mixed leaf salad (head lettuce, romaine lettuce, rocket)
1/2 Cucumber
200 g Radishes
1/2 bunch Chives, parsley and dill
6 Stem(s) Basil
4 TABLESPOONS Wine vinegar
7-10 Tbsp Pepper
1 TABLESPOON Honey
2 TEASPOONS Mustard
baking paper

Directions

1
Roast the seeds in a pan without fat while turning for about 5 minutes, remove. Remove the crusts from the bread and cut into cubes. Grate cheese. Spread bread and cheese on a baking tray lined with baking paper, drizzle with 4 tablespoons of oil and season with salt.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Clean and wash the salad and pluck large lettuce leaves into bite-sized pieces. Spin dry lettuce.
3
Wash, clean and slice the cucumber and radishes. Remove the croutons from the oven. Wash the herbs, shake dry. Cut the chives into fine rolls. Pluck parsley and basil leaves from the stalks and chop them.
4
Pluck the dill flags from the stalks and cut them finely. For the vinaigrette, whisk vinegar, salt, pepper, honey and mustard. Add 4 tablespoons of oil drop by drop. Stir the herbs into the vinaigrette.
5
Take bread out of the oven. Mix the salad ingredients and serve.