Ingredients
- 2 ciabatta rolls or 1 small baguette
- 2 cloves garlic, halved
- 1 egg, hard–boiled
- 1 teaspoon dijon mustard
- 1 tablespoon lemon juice
- ⅔ cup (160 g) low–fat natural yogurt
- 75 g gruyère
- 50 g parmesan
- 1 cos lettuce or 2 cos lettuce hearts, cut into bite–sized chunks
- 2 beefsteak tomatoes or 4 roma tomatoes, peeled (optional) and cut into bite–sized chunks
- 1 bunch of spring onions, sliced
- 1 small bulb of fennel, thinly sliced
- salt and pepper
Preparation
- Preheat the grill.
- Slice the rolls or bread horizontally in half and toast both sides lightly under the grill.
- Rub the cut sides of the garlic over the toasted sides of the bread.
- Reserve the garlic.
- Cut the bread into bite–sized cubes and set aside.
- Separate the yolk and white of the hard–boiled egg.
- Roughly chop the white and set it aside.
- Mash the yolk with the mustard in a small bowl, then gradually stir in the lemon juice and yogurt, with seasoning to taste, to form a smooth dressing.
- Using a cheese plane or vegetable peeler, cut fine shavings or very thin slices from the gruyère and parmesan cheeses.
- Alternatively, coarsely grate the cheese.
- Rub the inside of a salad bowl with the reserved garlic, then discard the garlic.
- Place the lettuce in the bowl and add the tomatoes, spring onions and fennel.
- Add the dressing to the salad and toss lightly.
- Scatter over the eggwhite, bread cubes and cheese.
- Mix gently and serve at once, before the bread begins to soften.
Serves 4
Preparation: 15 minutes
Cooking: about 5 minutes
Source: Amazing Vegetables
Click here for more cookbooks...
