Ruccola salad with parmesan

Name: Ruccola salad with parmesan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Eggs; 2 discs Toast; 20 g butter/margarine; 2 Garlic cloves; 4-5 Tbsp White wine vinegar; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Sugar; 5-7 TABLESPOONS Olive oil; 1-2 bundles (approx. 200 g) Ruccola; 1 (approx. 300 g) Rocket salad; 125 g Mushrooms; 50 g Parmesan cheese

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Eggs
2 discs Toast
20 g butter/margarine
2 Garlic cloves
4-5 Tbsp White wine vinegar
7-10 Tbsp salt, white pepper
7-10 Tbsp Sugar
5-7 TABLESPOONS Olive oil
1-2 bundles (approx. 200 g) Ruccola
1 (approx. 300 g) Rocket salad
125 g Mushrooms
50 g Parmesan cheese

Directions

1
Boil the eggs hard for about 10 minutes. Then quench and peel
2
Dice bread. Fry in hot fat until golden brown
3
Halve the eggs. Remove the egg yolk and crumble. Peel and chop the garlic. Mix with egg yolk and vinegar (if necessary, dice egg white finely and add). Season with salt, pepper and sugar. Fold in the oil
4
Clean and wash salads. Cut romaine lettuce into strips, except for the inner leaves. Clean and wash mushrooms and cut or slice them thinly
5
Mix prepared salad ingredients and marinade. Grate the cheese and sprinkle over it
6
Drink: cool wine spritzer