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Corn salad with croutons
Corn salad (or lamb's lettuce) leaves mixed with chopped hard-boiled eggs, mushrooms, spring onions, butter-fried croutons, and - of course - a good vinaigrette dressing.
146 K 4.8/5 (24 reviews)577586
Last modified on: April 8th 2012
For 4 people, you will need:
- 1
2 hard-boiled eggs - 2
100 g mushrooms - 3
1 tablespoon lemon juice - 4
2 spring onions (scallions) - 5
Fresh coriander (cilantro) - 6
300 g corn salad - 7
2 slices bread - 8
20 g clarified butter - 9
6 tablespoons french dressing (vinaigrette) - Total weight: 975 grams
Times for this recipe
Preparation
50 min.
Cooking
8 min.
All in all
55 min.
When should you start or finish this recipe?
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Step by step recipe
Stage 1 - ⌛ 15 min.
Stage 2 - ⌛ 3 min.
Put the mushrooms into a salad bowl and moisten with 1 tablespoon lemon juice.
Add the hard-boiled eggs.
Add the hard-boiled eggs.
Stage 3 - ⌛ 5 min.
Stage 4 - ⌛ 5 min.
Pick off the coriander leaves and chop them, then add to the bowl.
Stage 5 - ⌛ 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.
Add to the bowl.
Stage 6 - ⌛ 5 min.
Remove the crusts from 2 slices bread and cut into small dice.
Stage 7 - ⌛ 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.
Fry until golden brown, stirring frequently so that the bread is browned evenly on all sides.
Stage 8 - ⌛ 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.
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.
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.
Keeping: Only an hour or two after adding the vinaigrette.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 163 RDI=252 % | 1,192 RDI=450 % | 156 RDI=214 % | 1,654 RDI=83 % | 6,926 RDI: 83 % |
| Per 100 g | 16 RDI=26 % | 122 RDI=46 % | 16 RDI=22 % | 169 RDI=8 % | 710 RDI: 8 % |
| Per person | 40 RDI=63 % | 298 RDI=113 % | 39 RDI=53 % | 413 RDI=21 % | 1,732 RDI: 21 % |
How much will it cost?
- For 4 people : 3.60 €
- Per person : 0.90 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Corn salad
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Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Fillets of sole meunièreEuropean glassScrambled eggs with langoustines and asparagus tips.Hasselback or "Swedish-style" potatoesBistro-style beetroot salad See them all 33 (33)
French dressing (vinaigrette)
You can get more informations, or check-out other recipes which use it, for example: Bistro-style cabbage saladWarm lentil saladRice and purple-sprouting broccoli saladBrussels-Bombay saladNanou's red cabbage salad See them all 71 (71)
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