Ingredients
- 2 romaine lettuce heads
- Olive oil
- Some leftover bread
- Sea salt
- A knob of butter
- 100g peas
- 100g broad beans
- 50g sun-dried tomatoes
- 3 sprigs of mint
- 3 sprigs of tarragon
- 2 lemons
- Mayonnaise
Instructions
Cut the romaine lettuce in half and drizzle with olive oil. Grill over the fire for a few minutes until it has a lovely colour. Take the bread, cut it into pieces, and drizzle with olive oil and coarse salt. Place it in the oven until golden brown. Melt the butter in a pan, then add the peas, broad beans, sun-dried tomatoes, mint, tarragon and salt, and cook them until tender.
Mix the mayonnaise with a little water to create a slightly runny consistency. Now assemble the salad by layering the vegetables, adding a drizzle of the mayonnaise dressing, and top it off with croutons.
Bon appétit!
By Chefbolle (@chefbolle)
Images and video credits Pablo Naert (@koldaq)
