Rocket salad

Name: Rocket salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Eggs; 2 Bundle (approx. 200 g) Rocket; 1 (approx. 300 g) Rocket salad; 125 g white mushrooms; 2 discs Toast; 20 g Butter or margarine; 2 Garlic cloves; 6 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil; 20-25 g P

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Eggs
2 Bundle (approx. 200 g) Rocket
1 (approx. 300 g) Rocket salad
125 g white mushrooms
2 discs Toast
20 g Butter or margarine
2 Garlic cloves
6 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil
20-25 g P

Directions

1
Hard boil eggs in boiling water for 10 minutes. In the meantime, clean and wash the rocket and romaine lettuce and drain well. Leave the rocket and some small Roman leaves whole. Cut the remaining romaine lettuce into strips. Rinse eggs under cold water and let them cool down.
2
Clean the mushrooms, wash them if necessary and slice them into thin slices. Cut toast into fine cubes. Heat the fat in a pan and fry the bread cubes in it until golden brown. Take them out. Peel and halve the eggs. Remove the egg yolk and crumble. Use the egg white for other purposes. Peel garlic and press it through a garlic press. Mix vinegar, garlic, egg yolk, some salt and pepper. Finally, fold in the oil.
3
Use the egg white for other purposes. Peel garlic and press it through a garlic press. Mix vinegar, garlic, egg yolk, some salt and pepper. Finally, fold in the oil. Arrange the whole romaine lettuce leaves on 4 plates. Mix the remaining romaine lettuce, rocket and mushrooms with the vinaigrette and arrange on the plates. Serve sprinkled with croutons and parmesan slices
4
Preparation time 25-30 minutes