Layered salad with cheese, eggs and croutons
Ingredients
- Ingredients
- 200 grams White pepper
- 3 hardboiled eggs
- 1 sm jar Tomato pepper
- 200 grams Cherry tomatoes
- 200 grams Hard cheese (such as mountain cheese, Gruyere, Parmesan)
- 2 Tbsps Caper (in brine)
- 2 scallions
- 4 slices white bread
- salt
- freshly ground peppers
- olive oil
- apple cider vinegar
- Orange juice
Preparation steps
Rinse asparagus, trim lower wooden ends and cook in boiling salted water for 8 minutes. Drain and cut into pieces.
Rinse and halve tomatoes. Cut cheese into bite-sized cubes. Rinse capers in clean water and drain well. Rinse and dry scallions, cut into rings. Peel eggs and cut into slices. Drain tomato peppers and cut into cubes.
Make a vinaigrette by combining 4 tablespoons of oil, 2 tablespoons of vinegar and 2 tablespoons of orange juice. Season with salt and pepper. Cut white bread into cubes. Heat 2 tablespoons of oil in a pan and brown bread cubes. Season with salt and pepper.
In a tall glass bowl, layer tomato peppers, sliced eggs, capers, scallions, diced cheese, tomatoes and asparagus. Drizzle vinaigrette over vegetables and sprinkle with croutons. Serve.