Garden Salad
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tablespoon kernels (salad kernel mix)
- 4 slices toast
- 50 g parmesan, rated
- 10 tablespoon olive oil
- 0.5 ½ head Lollo Rosso
- 0.5 ½ head Lollo Bianco or lettuce
- 1 cucumber (s)
- 1 bunch radishes
- 1 small bunch chives
- 1 small bunch parsley
- 1 small Bunch dill
- 6 tablespoon balsamic vinegar
- 2 teaspoon mustard, (Dijon mustard with honey goes well)
- 1 tablespoon honey
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 °.
- Roast the seeds in a pan without fat, remove.
- Cut the toast into cubes and spread on a baking sheet lined with baking paper. Sprinkle cheese on top and drizzle with 4 tablespoons of oil. Roast in the oven for 8-10 minutes.
- Wash salads and spin dry. Cut the cucumber and radishes into slices. Wash herbs and shake dry.
- Cut the chives into small rolls. Roughly chop the parsley and dill.
- For the vinaigrette, mix together vinegar, mustard, honey, salt and pepper. Beat in 6 tablespoons of oil. Stir in herbs. Mix with the rest.
- It is advisable to serve the bread cubes separately. I mixed in mine right away and now there`s something left over, they are a bit softened.
- Oh yes, I assume everyone knows that the vegetables have to be washed of course!
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