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.
135 K 4.8/5 (24 reviews)
55 min.
Easy
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
Change measures:
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 : 3.70 €
- Per person : 0.95 €
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: Grilled fillet of salmon with corn-salad cream, How to prepare corn salad, ... See them all 2
Mushrooms
Like these other recipes: Mixed salad with curry mayo, Penne with Mushrooms, How to prepare fresh mushrooms, Sautéd mushrooms with spring onions and cured ham, Mushroom duxelles, ... See them all 62
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Pear and lime meringue pie, Celeriac in cream and mustard sauce, Spring veal sauté , Pain perdu, Rolled chestnut and apple brioche, ... See them all 33
French dressing (vinaigrette)
You can get more informations, or check-out other recipes which use it, for example: Polish-style beetroot salad, Nanou's red cabbage salad, Baby spinach salad, Cherry tomato and two cabbage salad, Salad lyonnaise, ... See them all 70
Other recipes you may also like
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020536 K 44.2 14 hours 30 min.
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under...June 6th 2012339 K 24 40 min.
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.October 3rd 20192.10 M 23.7 7 hours 55 min.
How to keep a tart pastry case crisp
The problem with tarts, and fruit tarts in particular, is that the filling (fruit, cream or whatever) ends up soaking into the pastry and turns it soft. Here is a professional tip for avoiding this problem: spread a thin layer of white chocolate, which does not have a strong flavour, in the bottom...June 12th 2013175 K4.7 1 hour
Salade Niçoise
Salade Niçoise is a typical Mediterranean dish that originated around the French city of Nice. As there is no real "official" recipe, everyone has their own personal version. This is mine.June 7th 2018107 K4.9 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
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.