Parsley salad with garlic croutons

Name: Parsley salad with garlic croutons
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Tomatoes; 3 Federation flat leaf parsley; 3 TABLESPOONS Lemon juice; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 discs (approx. 75 g) Toast; 1 Garlic clove; 30 g Butter or margarine; 7-10 Tbsp Lemon wedges

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g Tomatoes
3 Federation flat leaf parsley
3 TABLESPOONS Lemon juice
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 discs (approx. 75 g) Toast
1 Garlic clove
30 g Butter or margarine
7-10 Tbsp Lemon wedges

Directions

1
Wash, clean, halve and seed the tomatoes. Cut tomato halves into cubes. Wash parsley, dab dry and the leaves; except some for garnishing, cut into fine strips. Mix lemon juice with a little salt and pepper. Whip the oil into the mixture. Mix parsley, diced tomatoes and vinaigrette and let it soak through. In the meantime, cut toast into cubes or rhombs.
2
Peel garlic and press it through a garlic press. Heat the fat in a pan and fry the bread cubes in it until golden brown. Finally add garlic. Arrange the salad on a small plate and sprinkle with some lukewarm croutons. Serve garnished with lemon wedges and remaining parsley leaves. Serve the remaining bread cubes separately