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❝ INGREDIENTS

▸ 1/4 cup whole-egg mayonnaise
▸ 2 teaspoons dijon mustard
▸ 1 tablespoon milk
▸ 100g mesclun salad
▸ 4 hard-boiled eggs, peeled, halved (see note)
▸ 1 small red onion, halved, thinly sliced

❝ GARLIC AND HERB CROUTONS

▸ 1/2 loaf sourdough bread, cut into 3cm cubes
▸ 1 tablespoon olive oil
▸ 1 garlic clove, crushed
▸ 1/2 teaspoons chopped fresh thyme leaves
▸ 1 tablespoon finely chopped fresh parsley leaves

❝ Preparation of

➻ Make croutons Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Combine oil, garlic, thyme and parsley in a bowl. Add bread Toss to coat. Transfer to prepared tray. Bake, turning occasionally, for 10 minutes or until golden and crisp.

➻ Meanwhile, combine mayonnaise, mustard and milk in a bowl.

➻ Arrange lettuce, egg, onion and croutons in bowls. Drizzle with mayonnaise mixture. Season with salt and pepper. Serve.

ϟ NOTE: To hard-boil eggs, place eggs in a saucepan. Cover with cold water. Cover pan. Bring to the boil over high heat. Reduce heat to medium. Simmer for 7 minutes. Place under cold water for 1 minute. Set aside to cool.