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🍽️ Crunchy Leaf Vegetable Salad with Croutons

307 kcal · 30 min · 4 servings

Ingredients

• 1 head Lollo Rosso
• 1 head lettuce
• 2 carrots
• 2 tomatoes
• 1 small can corn
• 4 slices toast bread
• 1 tbsp chopped dill
• 1 tbsp chopped parsley
• 1 tbsp chopped chives
• 8 tbsp oil
• 3 tbsp balsamic vinegar
• 1 tsp mustard
• salt
• pepper (from the mill)

Instructions

1. 1. Separate the lettuce heads into individual leaves.
2. 2. Wash the leaves thoroughly under running water.
3. 3. Remove any tough or woody parts from the leaves.
4. 4. Dry the leaves in a salad spinner.
5. 5. Tear the dry leaves into bite-sized pieces.
6. 6. Peel the carrots.
7. 7. Slice the carrots into thin rounds.
8. 8. Wash the tomatoes.
9. 9. Cut the tomatoes in half.
10. 10. Remove the hard core from the tomato halves.
11. 11. Dice the soft flesh of the tomatoes into small cubes.
12. 12. Drain the corn in a sieve.
13. 13. Remove the crusts from the toast bread.
14. 14. Cut the bread into small cubes.
15. 15. Heat 2 to 3 tablespoons of oil in a pan.
16. 16. Fry the bread cubes in the hot oil until golden brown.
17. 17. Put mustard, salt, and pepper into a small bowl.
18. 18. Add vinegar to the bowl.
19. 19. Whisk the dressing ingredients vigorously.
20. 20. Slowly stir the oil into the mixture.
21. 21. Continue stirring until the dressing is creamy.
22. 22. Taste the dressing and adjust the seasoning if needed.
23. 23. Pour the finished dressing over the prepared salad ingredients.
24. 24. Toss everything well until the salad is evenly coated.
25. 25. Place the salad in a bowl.
26. 26. Serve the salad immediately.

Nutrition per serving

• kcal: 307
• Protein: 5 g · Fett/Fat: 22 g · Carbs: 23 g