Summer salad with herb croutons

Name: Summer salad with herb croutons
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 Batavia salad; 1/2 Frisée salad; 100 g Rocket; 4 discs White bread; 2 stem(s) Basil; 4 Stem(s) Chervil; 3 TABLESPOONS White wine vinegar; 1 TEASPOON Mustard; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1/2 bunch Radishes; 80 g Butter; 30 g Parmesan cheese

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 Batavia salad
1/2 Frisée salad
100 g Rocket
4 discs White bread
2 stem(s) Basil
4 Stem(s) Chervil
3 TABLESPOONS White wine vinegar
1 TEASPOON Mustard
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1/2 bunch Radishes
80 g Butter
30 g Parmesan cheese

Directions

1
Wash the salad, clean and pat dry. Pluck leaves into bite-sized pieces. Cut white bread into small cubes. Wash herbs, dab dry and chop finely. Mix vinegar and mustard, fold in oil. Season vinaigrette with salt, pepper and a little sugar.
2
Wash and clean the radishes and cut into thin slices. Heat butter in a frying pan and fry the bread cubes until golden brown, swirling occasionally. Finally add herbs and a little salt. Mix the salad and radishes in a bowl and arrange on plates, drizzle with vinaigrette and sprinkle with croutons. Grate the parmesan and sprinkle over the salad