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Croutons and tomatoes salad

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659
Kitchen European
Calorie content 213.7 kcal
Portions 4 port.
Cooking time 25 minutes
Proteins * 12.2 g
Fats * 14.3 g
Carbohydrates* 15.6 gr.
* per 100 gr. product
Croutons and tomatoes salad
Content

The ingredients for this salad can be found in any refrigerator. And if you want something unusual from quite ordinary products, then there is a reason to prepare this salad. The whole secret is in properly cooked crackers.

Ingredients

Cooking process

step 1 out of 5
It is better to boil eggs in advance - this will save the preparation time of the salad. Cook them at a boil of medium intensity for 10-12 minutes, so that the yolk becomes firm. Cool the eggs in cold water and peel them. Cut them into small cubes.
step 2 out of 5
Grate the cheese with large holes. We put an air layer of grated cheese in a deep salad bowl. Layer with a thin layer of mayonnaise and spread the sliced ​​eggs on top, level, sprinkle a little with salt.
step 3 out of 5
To prepare croutons, cut the baguette into thin long strips. Put the straws on a baking sheet, sprinkle with olive oil, sprinkle with salt and Provencal herbs. Preheat the oven to a temperature of 180 degrees and place the baking sheet on a medium level. During baking, the croutons need to be mixed a couple of times so that they brown evenly. We take the finished, dried, ruddy croutons out of the oven, let them cool and immediately spread them in an even layer on salted eggs. Cover with a thin layer of mayonnaise.
step 4 out of 5
Rinse the tomatoes, dry them and cut them into small cubes. Put chopped tomatoes on croutons, sprinkle with salt and black pepper.
step 5 out of 5
Cover the tomato layer with mayonnaise and decorate with parsley sprigs. We serve the salad to the table immediately after cooking, until the croutons have lost their crunchy properties.

Bon Appetit!

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