Romaine Salad with Garlic Sprouts and Croutons
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
- For the salad
- 800 grams Romaine lettuce (1 large head)
- 200 grams Radicchio
- 50 grams Garlic sprout (from a health food store/deli)
- For the dressing
- 4 eggs
- 2 Anchovy fillet
- 2 tsps Mustard (medium hot)
- 4 Tbsps Yogurt (0.1% fat)
- 20 grams Parmesan (grated)
- 3 Tbsps White vinegar
- 2 Tbsps olive oil
- salt
- peppers
- ½ tsp sugar
- 3 Tbsps Parmesan (shaved)
- For the croutons
- 1 Whole wheat bun
- 2 slices Whole Wheat Toast
- 2 Tbsps olive oil
Preparation steps
1.
For the croutons, cut wholemeal roll and slices of toast into cubes and fry in a pan with oil until golden. Set aside.
2.
For the salad, rinse lettuce and radiccio, trim and spin dry. Remove the core ends of the leaves and cut the lettuce into bite-sized pieces. Mix the lettuce in a large bowl with half of the garlic sprouts.
3.
For the dressing, cook eggs in boiling water for 3-4 minutes, remove from the water, rinse, peel and place in a large vessel with anchovies, mustard, yogurt, oil, white wine vinegar and Parmesan. Puree with an immersion blender until creamy. Season the dressing with salt, sugar and pepper.
4.
Mix the salad with the dressing, divide among 4 plates and serve garnished with shaved Parmesan, croutons and remaining sprouts.
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