Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Croutons and cheese salad
4 servings
Disassemble the salad into leaves, rinse, dry and narrow into pieces. Cut tomatoes into 4 parts, mushrooms into slices, cheese into cubes. Mix 4 tbsp. spoons of vegetable oil with vinegar, salt and pepper. Spread the salad and tomatoes on plates and pour over the sauce. Rinse thyme, shake off water, pluck leaves. Heat in a frying pan 1 tbsp. a spoonful of vegetable oil, fry mushrooms with thyme, add cheese and continue to fry until the cheese starts to melt. Place the mushrooms and cheese on the salad and serve immediately with a long French baguette.
Disassemble the salad into leaves, rinse, dry and narrow into pieces. Cut tomatoes into 4 parts, mushrooms into slices, cheese into cubes. Mix 4 tbsp. spoons of vegetable oil with vinegar, salt and pepper. Spread the salad and tomatoes on plates and pour over the sauce. Rinse thyme, shake off water, pluck leaves. Heat in a frying pan 1 tbsp. a spoonful of vegetable oil, fry mushrooms with thyme, add cheese and continue to fry until the cheese starts to melt. Place the mushrooms and cheese on the salad and serve immediately with a long French baguette.
leafy salad - 500 g, tomatoes - 4 pcs., fresh mushrooms - 100 g, cheese - 150 g, wine vinegar - 2 tbsp. spoons, salt to taste, pepper to taste, olive oil - 5 tbsp. spoons, thyme to taste
