Egg and lettuce salad with garlic and herb croutons

Cooking Eggs Egg and lettuce salad with garlic and herb croutons

Crunchy croutons make this tasty salad extra special.

Lables: Vegetarian Fish free Peanut free Shellfish free Tree nut free
  1. Make croutons Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Combine oil, garlic, thyme and parsley in a bowl. Add bread Toss to coat. Transfer to prepared tray. Bake, turning occasionally, for 10 minutes or until golden and crisp.
  2. Meanwhile, combine mayonnaise, mustard and milk in a bowl.
  3. Arrange lettuce, egg, onion and croutons in bowls. Drizzle with mayonnaise mixture. Season with salt and pepper. Serve.

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1/4 cup whole-egg mayonnaise
2 tsp dijon mustard
1 tbsp milk
100g mesclun salad
4 hard-boiled eggs, peeled, halved
1 small red onion, halved, thinly sliced
1/2 loaf sourdough bread, cut into 3cm cubes
1 tbsp olive oil
1 garlic clove, crushed
1 1/2 tsp chopped fresh thyme leaves
1 tbsp finely chopped fresh parsley leaves

Adv

Autors
Preparation time
25
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
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