Egg and lettuce salad with garlic and herb croutons
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How to make Egg and lettuce salad with garlic and herb croutons
Yield = 4Prep time: 0:25
Cook time: 0:10
Total time: 0:35
Ingredients
- 1/4 cup whole-egg mayonnaise
- 2 teaspoons dijon mustard
- 1 tablespoon milk
- 100g mesclun salad
- 4 hard-boiled eggs, peeled, halved (see note)
- 1 small red onion, halved, thinly sliced
Garlic and herb croutons
- 1/2 loaf sourdough bread, cut into 3cm cubes
- 1 tablespoon olive oil
- 1 garlic clove, crushed
- 1 1/2 teaspoons chopped fresh thyme leaves
- 1 tablespoon finely chopped fresh parsley leaves
Method
- Step 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.
- Step 2 Meanwhile, combine mayonnaise, mustard and milk in a bowl.
- Step 3 Arrange lettuce, egg, onion and croutons in bowls. Drizzle with mayonnaise mixture. Season with salt and pepper. Serve.
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