Romaine Lettuce with Edible Flowers and Knofi Bread
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Ingredients
for
- For the salad
- 1 large Romaine lettuce
- 1 handful Pansy
- 1 Baguette
- 1 garlic clove
- For the vinaigrette
- ½ tsp Mustard
- 3 Tbsps White vinegar
- salt
- white peppers
- 7 Tbsps vegetable oil
- 1 pinch sugar
Preparation steps
1.
Rinse the romaine lettuce, spin dry and pluck the leaves into bite-size pieces.
2.
Cut the baguette into slices and toast in the oven (on the grill or in a toaster). Peel the garlic and rub the baguette slices with it.
3.
For the vinaigrette, mix the mustard, vinegar, and sugar together in a bowl, season with salt and pepper, slowly stir in the oil until all ingredients have combined and the vinaigrette is smooth.
4.
Serve the salad with the edible flowers in a bowl and serve with the vinaigrette and garlic bread.
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