Step by step recipe:
- 15 min.
- 3 min.Put the mushrooms into a salad bowl and moisten with 1 tablespoon lemon juice.
Add the hard-boiled eggs.
- 5 min.Wash and prepare 2 spring onions (scallions), then chop.
Add to the bowl.
- 5 min.Pick off the coriander leaves and chop them, then add to the bowl.
- 10 min.Trim the bases off the rosettes of 300 g corn salad and discard any yellowed leaves. Rinse thoroughly, drain and dry.
Add to the bowl.
- 5 min.Remove the crusts from 2 slices bread and cut into small dice.
- 8 min.Just before serving, melt 20 g Clarified butter in a frying pan and when hot, tip in the diced bread.
Fry until golden brown, stirring frequently so that the bread is browned evenly on all sides.
- 3 min.Pour 6 tablespoons French dressing (vinaigrette) into the bowl and mix well.
Add the croutons while they are still hot and mix once more. The salad is ready.
Remarks:As in any recipe with croutons, these are best if they are at least still warm when served, so add them at the last minute.
If you don't have any clarified butter, you can use a little oil, but it will not taste as good.
The quantity of vinaigrette is only for guidance; use as much as you like.
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