Name: Egg and lettuce salad with garlic and herb croutons
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1
Ingredients: 61.88 gm whole-egg mayonnaise; 11.80 gm dijon mustard; 20.60 gm milk; 100g mesclun salad; 4 hard-boiled eggs, peeled, halved (see note); 1 small red onion, halved, thinly sliced; 1/2 loaf sourdough bread, cut into 3cm cubes; 18.20 gm olive oil; 1 garlic clove, crushed; 1 1/2 tsp chopped fresh thyme leaves; 20.00 ml finely chopped fresh parsley leaves

Egg and lettuce salad with garlic and herb croutons

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Prep Time:
25 minutes

Cook Time:
10 minutes

Total Time:
35 minutes

Elevate your salad with crispy croutons.

Ingredients:

61.88 gm whole-egg mayonnaise
11.80 gm dijon mustard
20.60 gm milk
100g mesclun salad
4 hard-boiled eggs, peeled, halved (see note)
1 small red onion, halved, thinly sliced
1/2 loaf sourdough bread, cut into 3cm cubes
18.20 gm olive oil
1 garlic clove, crushed
1 1/2 tsp chopped fresh thyme leaves
20.00 ml finely chopped fresh parsley leaves

Instructions:

Preheat the oven to 200°C/180°C fan-forced and line a baking tray with baking paper. In a bowl, mix oil, garlic, thyme, and parsley. Add bread cubes and toss to coat them evenly. Transfer the coated bread cubes to the prepared tray and bake for 10 minutes or until they are golden and crisp, turning them occasionally.
In a bowl, mix together mayonnaise, mustard, and milk.
In individual bowls, layer lettuce, boiled egg slices, chopped onion, and crispy croutons. Drizzle with creamy mayonnaise dressing, then season generously with salt and pepper. Serve immediately.

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