salade croustillante

AUTHOR
Shirley Vincent
DIFFICULTY
very easy
RATING
3 5
COOK TIME
1 mins
TOTAL TIME
1 mins

Ingredients

Servings: 1
  • 7-10 Tbsp Pour 4 pers
  • 6 portions de mini Babybel
  • 100 g Swedish rolls (type Krisprolls)
  • 7-10 Tbsp 2 eggs
  • 100 g de tomates cerises
  • 200 g mix of young shoots (in a bag)
  • 2 tbsp. balsamic vinegar
  • 7-10 Tbsp huile d'olive
  • 1 2 teaspoons of mustard
  • 7-10 Tbsp sel et poivre

Directions

  1. 1

    1 Remove the red shell from the Babybels, cut them in half in the thickness. Reduce the Swedish breadcrumbs to breadcrumbs, put them on a plate. Beat the eggs in a bowl

  2. 2

    2 Pass the Babybel halves through the beaten eggs and then through the breadcrumbs. Heat an oiled frying pan, add the Babybels and cook them for 1 to 2 minutes on each side over low heat. Season with salt and pepper.

  3. 3

    3 In a bowl, mix the mustard with 6 spoonfuls of oil and the vinegar. Season with salt and pepper. Wash, dry and cut the cherry tomatoes in half.

  4. 4

    4 Divide the salad and tomatoes between plates, pour dressing over them. Add the crispy Babybels and serve immediately.