This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
142 K 4.8/5 (24 reviews)
55 min.
Easy
3.70 €
4 people
9 IngredientsLast 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.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 | 160 RDI=60 % | 1,190 RDI=110 % | 160 RDI=20 % | 1,650 RDI=80 % | 6,930 RDI: 80 % |
| Per 100 g | 20 RDI=6 % | 120 RDI=10 % | 20 RDI=2 % | 170 RDI=8 % | 710 RDI: 8 % |
| Per person | 40 RDI=20 % | 300 RDI=30 % | 40 RDI=6 % | 410 RDI=20 % | 1,730 RDI: 20 % |
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
You can get more informations, or check-out other recipes which use it, for example: How to prepare corn salad, Grilled fillet of salmon with corn-salad cream, ... See them all 2
Mushrooms
Like these other recipes: Rabbit civet, Coq au vin, Boeuf (beef) bourguignon, Sautéd mushrooms with spring onions and cured ham, Sliced chicken with mushrooms and broccoli, ... See them all 63
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Flambéd bananas , Confit of quinces in Macvin, Tarte Jurassienne, Warm autumn salad, Caramelized brioche with pear and kiwi, ... See them all 33
French dressing (vinaigrette)
You can get more informations, or check-out other recipes which use it, for example: Carrot salad with almonds and Comté cheese, Warm salad of potatoes and purple artichokes, Cornouaillaise salad, Tahitian salad, Herb salad, ... See them all 71
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017436 K3.5 15 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011775 K3.5 8 min.
Pilau rice
Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice, which can easily be kept waiting without drying out. February 21th 2011407 K 14.4 35 min.
Nonettes
Nonettes are small, jam-filled cakes from a bygone age. They originated in Dijon, where they were made by nuns (hence the name, which means "little nun" in French). The traditional version is closer to the French "pain d'épices", but this recipe has a more of a citrus flavour, made with marmalade. June 2nd 2015107 K4.4 1 hour 50 min.
Roast beef "like they do it in Santa Fe"
For this delicious roast, the beef joint is seared all over, then wrapped in slices of grilled (broiled) bacon before the final long, slow roasting in a bag with aromatic ingredients (bayleaf, shallots, carrot, thyme and chilli). Cooked this way, the meat will be well done on the outside, meltingly tender inside and can be pulled apart with a fork. The pepped-up spicy flavour is to die for! July 30th 201782 K4.5 5 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.