Ingredients

• 3 eggs
• 2 slices of toast bread
• 4 tablespoons oil
• 1 tablespoon medium-strong mustard
• 3 tablespoons vinegar
• 375g Alpro soya dairy free alternative to yogurt (plain)
• salt, cayenne pepper
• 1 pinch dried rosemary
• 1 curly lettuce and 1 Lollo Rosso lettuce
• 12 cherry tomatoes
• 2-3 sprigs dill, parsley, chervil

Preparation

Boil 2 of the eggs for about 9 minutes. Briefly plunge them into cold water, shell and chop them. Remove the crusts from the bread slices, cut them into small cubes and fry them in 1 tablespoon oil until you have golden brown croutons. Blend the vinegar, the remaining egg and a little salt with a mixer. Add the remaining oil, drop by drop, and then
mix in the Alpro soya dairy free alternative to yogurt (plain). Season to taste with salt, cayenne pepper and rosemary. Divide the lettuces and halve the tomatoes. Cut up the herb sprigs. Mix everything together with the dressing, sprinkle with the croutons and the chopped eggs.

Extra information