Coloured leaf salad

Name: Coloured leaf salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 collar Radishes; 125 g Mushrooms; 1/2 (approx. 100 g) Oak leaf salad; 1/2 (approx. 100 g) Plucked or head lettuce; 125 g Dandelion salad; 1 shallot or 1 small onion; 3 TABLESPOONS Balsamic Vinegar; 1-2 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 1-2 Garlic cloves; 100 g thin baguette; 40 g Butter or margarine; 1 Bed of garden cress

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 collar Radishes
125 g Mushrooms
1/2 (approx. 100 g) Oak leaf salad
1/2 (approx. 100 g) Plucked or head lettuce
125 g Dandelion salad
1 shallot or 1 small onion
3 TABLESPOONS Balsamic Vinegar
1-2 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil
1-2 Garlic cloves
100 g thin baguette
40 g Butter or margarine
1 Bed of garden cress

Directions

1
Clean the radishes and mushrooms, wash and pat dry. Halve the radishes and cut the mushrooms into thin slices. Clean, wash and drain lettuce leaves. In the meantime peel and finely dice the shallot. Mix vinegar, salt, pepper and diced shallot. Whip the oil into it. Pluck lettuce leaves into bite-sized pieces and mix with radishes, mushrooms and vinaigrette.
2
Peel garlic and cut into slices. Cut baguette into half slices. Heat the fat in a frying pan and fry the baguette and garlic until golden brown. Arrange salad on plates. Cut garden cress from the bed and sprinkle over the salad. Serve immediately with garlic croutons