Fresh salad with mussels in vinegar, yoghurt dressing and croutons
|1/2 jar of Prins & Dingemanse mussels in vinegar, drained and dried||Salt and pepper|
|6 tablespoons of yoghurt||2 heads of little gem, ends removed, leaves pulled apart|
|2 tablespoons of olive oil||100 gr of croutons|
|juice of 1/2 lemon||30 gr of Parmesan cheese, coarsely grated|
|½ clove of garlic, finely chopped||Cress as a garnish|
|1 teaspoon of honey|
Mussels in vinegar give something wonderfully fresh to your salad. Delicious with a yoghurt dressing and just that little bit different because of a finely chopped clove of garlic. The little gem produces a beautiful crunchy texture, just as the croutons. We finish the salad with coarsely grated Parmesan cheese and cress.
First we make the yoghurt dressing. Mix the yoghurt, olive oil, lemon juice, garlic and honey together in a bowl. Add salt and pepper to taste. Divide the leaves of the little gem over the plates. Divide the mussels in vinegar, croutons and Parmesan cheese on top. Drizzle with yoghurt dressing and garnish with cress and black pepper.
Tip! It is really easy to make your own croutons. Cut 2 slices of old bread into cubes. Put them in a bowl and mix with olive oil, salt and pepper. Divide over a baking tray. Spread them out and put the tray in the oven. Bake for 25-30 minutes at 160 degrees Celsius. Turnover halfway through.
- Mussel preserves