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Green salad with garlic croutons

- 3 slices toast
- 2 cloves garlic
- 25g butter
- a touch of mustard
- 2 tablespoons vegetable stock
- 4 tablespoons vinegar
- 4 tablespoons walnut oil
- 1 shallot, finely chopped
- green salad leaves (e.g. 500g lamb’s lettuce)

Cut the garlic cloves in 2 and sauté them in some butter. When browned, remove them from the pan.

Dice the toast and fry in the same pan.

Make a vinaigrette with the walnut oil, vinegar, mustard and vegetable stock, and add the shallot, toss with the lettuce and then sprinkle over the garlic croutons.


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