Salad with Parmesan and Croutons

Ingredients

• 1 head iceberg lettuce
• 4 slices toast bread
• 1 clove garlic
• 2 tbsp butter
• 1 tbsp freshly chopped herbs (e.g., thyme and parsley)
• 2 tbsp mayonnaise
• 4 tbsp Yogurt
• 2 tbsp lemon juice
• a pinch of sugar
• 1 tbsp grated Parmesan
• 1 tbsp freshly chopped parsley
• white pepper
• grated Parmesan

Instructions

1. 1.

   Wash, clean, tear the lettuce into small pieces and drain. Dice the toast slices. Peel the garlic, halve it, and warm in butter to aromatize. Fry the toast cubes until golden brown. Remove from heat, sprinkle herbs over them and season with a little salt. Drain on kitchen paper.

2. 2.

   For the dressing, mix mayonnaise with yogurt, lemon juice, 2–3 tbsp water, sugar, grated parmesan and parsley; season with salt and pepper. Drizzle over the salad and serve sprinkled with croutons and grated parmesan.