Salad plate with garlic baguette

Name: Salad plate with garlic baguette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1-2 Garlic cloves; 100 g Baguette bread; 20 g Butter/ margarine; 2-3 TABLESPOONS Vinegar (e.g. balsamic vinegar); 7-10 Tbsp salt, white pepper; 7-10 Tbsp Sugar; 3-4 Tbsp Oil; 1 collar Radishes; 125 g Mushrooms; 1 Shallot or small onion; 1/2 Lettuce or mixed leaf salad; 1 Beet Cress

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1-2 Garlic cloves
100 g Baguette bread
20 g Butter/ margarine
2-3 TABLESPOONS Vinegar (e.g. balsamic vinegar)
7-10 Tbsp salt, white pepper
7-10 Tbsp Sugar
3-4 Tbsp Oil
1 collar Radishes
125 g Mushrooms
1 Shallot or small onion
1/2 Lettuce or mixed leaf salad
1 Beet Cress

Directions

1
Peel and slice the garlic. Halve baguette lengthwise and cut into slices. Heat the fat in a pan. Roast bread and garlic in it until golden brown
2
Mix vinegar, salt, pepper and sugar. Fold in the oil. Clean and wash the radishes and mushrooms. Cut radishes in half. Cut mushrooms into slices. Peel and finely dice shallot or onion. Mix with the radishes and mushrooms into the marinade
3
Clean, wash and drain the salad. Pluck the lettuce into pieces and fold into the marinade
4
Arrange salad on plates. Cut cress from the bed and sprinkle over the salad. Serve with garlic baguette
5
Drink: cool rosé wine