Preparation | Cooking | Start to finish |
---|---|---|
46 min. | 8 min. | 54 min. |
1 | Chop 2 hard-boiled eggs. Prepare and slice 100 g mushrooms. | ![]() |
2 | Put the mushrooms into a salad bowl and moisten with 1 tablespoon lemon juice. Add the hard-boiled eggs. | ![]() |
3 | Wash and prepare 2 spring onions (scallions), then chop. Add to the bowl. | ![]() |
4 | Pick off the coriander leaves and chop them, then add to the bowl. | ![]() |
5 | 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. | ![]() |
6 | Remove the crusts from 2 slices bread and cut into small dice. | ![]() |
7 | 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. | ![]() |
8 | 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. | ![]() |