INGREDIENTS
- Coarsely chopped rocket leaves
- 2 thinly sliced oranges
- 1 clove of garlic
- 250 gr. village bread with the crust, in small cubes
- 4 pears, peeled and cut into small slices
- Leaves from 1 bunch of twosmo
- Leaves from ½ bunch of parsley
- 4-5 tbsp of red wine vinegar
- 50 ml olive oil
- Salt Pepper
- Leaves from ½ bunch of parsley chopped
- 4-5 tbsp of red wine vinegar
- 1/2 tsp. dry coriander powder
- 50 ml olive oil
INSTRUCTIONS
Heat the olive oil in a pan and saute the garlic for ½ to 1 minute. Add the bread and sauté for about 6 minutes until golden brown and crispy. Remove it from the pan with a slotted spoon to drain the excess oil.
In a small bowl, mix all the dressing ingredients.
Put the rest of the salad ingredients in a large salad bowl, pour over the dressing, add the croutons, mix and serve!
